Djagacida

Instructions

1. The day before, soak the corn and beans in cold water, then drain them.
2. Desalt the dried fish by soaking it in clean water for 12 hours, changing the water 2 or 3 times, then flake it.
3. In a casserole, fry the onion and garlic in the oil, then add the chopped tomatoes and paprika.
4. Add the corn, beans and 1.5 litres of water, bring to a boil and simmer gently for 1 hour.
5. Stir in the cubed sweet potatoes and the flaked fish.
6. Cook for 25 more minutes with a lid on, until the sweet potatoes are soft.
7. Mash a few pieces of potato to thicken the juices, adjust the seasoning and serve hot.