Sambaza | FoodieAtlas

Ingredients

500 g Sambaza fish (small freshwater fish, also known as Lake Tanganyika sardines) or small sardines
1/4 cup vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
2 large tomatoes, chopped
1 green bell pepper, chopped
1 teaspoon ground paprika
1/2 teaspoon ground black pepper
1 teaspoon salt (adjust to taste)
1 tablespoon fresh lemon juice
Fresh cilantro or parsley, chopped (for garnish)

Rinse the sambaza fish under cold water and pat dry with paper towels.

Rub the fish with salt and lemon juice, then let it marinate for about 15 minutes.

Heat the vegetable oil in a large skillet over medium heat.

Add the chopped onion and cook until softened and translucent.

Stir in the minced garlic and cook for another minute.

Add the chopped tomatoes and green bell pepper. Cook until the vegetables are tender and the tomato breaks down.

Stir in the ground paprika, black pepper, and additional salt if needed. Mix well.

Place the marinated fish into the skillet with the vegetable mixture.

Cook for about 5-7 minutes on each side, or until the fish is cooked through and crispy.

Garnish with chopped cilantro or parsley before serving.