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Tanzania: Dagaa (Dried Fish Sauteed with Tomatoes)

Source of Recipe

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Recipe Introduction

Be sure to check the saltiness of the dried codfish. It may need to be soaked overnight. If codfish tends to stick to pan in sauting, add 1 to 2 oz. butter but avoid stirring. Browning the fish is the secret of the flavor of the dish. If the fish is still too salty, soak it in cold water after browning. In our country we tend to use codfish only in making codfish cakes. In Africa, dried fish is used often and in many different ways. It is interesting to note that most African dried fish come from Scandinavia and Iceland. In a 10-inch Teflon skillet or pot:
Saute without oil 2 Ibs. DRIED CODFISH cut in 2-inch chunks until slightly brown.
In a 4-quart saucepan:
Bring to a boil: 1 Ib. TOMATOES, cut in small wedges
1 cup ONIONS, chopped coarsely
1 small CHILI PEPPER, cut in small pieces (optional)
2 cloves GARLIC, minced finely
1 pint WATER
1 pint COCONUT MILK (see page 226).
Add the sauteed codfish (desalted).
Simmer gently until most of the water is absorbed. Stir carefully to avoid breaking up fish.
Add 2 oz. BUTTER and allow it to melt over the DAGAA.
Serve with MASHED BANANAS and UGALI or RICE.