In Congo, dried anchovies also called Ndakala are usually eaten with fufu or chikwanga. They are full of proteins and light.
2 cups of dried anchovies
2 dried chile ancho peppers
2 dried guajillo peppers
2 medium size tomatoes
1 medium size onion (halves)
3 garlic cloves
A bunch of cilantro
1 ½ tsp salt
4 Tbsp Olive oil
Soak anchovies in boiled water for 30 min.
Rinse them with cold water at least three times.
Put them in a pan with a little bit of water.
Turn on the stove to medium high heat and start cooking the anchovies.
Add the salt and stir for 3 min.
Add the oil and let it cook for 7-10 min while stirring occasionally.
They are ready when they get crunchy but not too dried.
Set them aside.
Charred peppers sauce:
Heat the grilling pan on medium high heat.
Put the onions, garlic, tomatoes, peppers on the grilling pan.
Remove the peppers after a minute or so and soak them in hot water.
Make sure the vegetables are charred on both sides.
Remove the loose skin from the peppers.
Put all the veggies with cilantro in the blender and pulse a couple times to blend everything.
Don’t blend it too much, so that you keep some texture.
Season to taste.
To plate: on a plate, put the charred sauce first and then your dried anchovies on top.
Keywords: Ndakala, anchovies