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Sambaza (small fried fish from Lake Kivu): recipe illustration
Fish & seafood

Sambaza (small fried fish from Lake Kivu)

Small fish from Lake Kivu, fried whole until crispy and golden. Much loved on the lakeside, they are often eaten with the fingers with a squeeze of lemon.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Rinse the sambaza under cold water and dry them carefully on paper towels.
  2. Lightly salt them and let them rest for 5 minutes.
  3. Heat the oil in a deep pan to about 170 °C: a small piece of fish should sizzle without burning.
  4. Drop the fish in small batches and fry for 3 to 4 minutes, until golden and crispy.
  5. Drain on paper towels and season them with salt again.
  6. Serve hot with lemon wedges to squeeze over them.

Variations and tips

In the oven. Spread the sambaza on an oiled tray and bake for 10 minutes at 220 °C for a lighter version.

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Original Ecomely recipe.