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Umncwaba (dried fish relish): recipe illustration
Everyday meals

Umncwaba (dried fish relish)

A spicy relish made from rehydrated dried fish, simmered with onions, tomatoes and chilli. It traditionally accompanies maize porridge and brings a strong, marine flavour.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

140 kcal per serving

Protein
10.6 g
Carbohydrates
6 g
of which sugars
4.8 g
Fat
7.6 g
of which saturated fat
1 g
Fiber
2.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Soak the dried fish in lukewarm water for 20 minutes, then rinse and drain it.
  2. Thinly slice the onions, peel the tomatoes and dice them finely, chop the chilli and garlic.
  3. Heat the oil and fry the onions for 5 minutes until translucent.
  4. Add the garlic, chilli and tomatoes, then let them stew down for 5 minutes.
  5. Stir in the drained fish, the turmeric and the pepper, then simmer for 15 minutes over low heat, stirring from time to time.
  6. Taste, adjust the salt (the fish is often salty) and serve lukewarm with maize porridge.

Variations and tips

Fresh version. Replace the dried fish with fresh sardines pan-fried until cooked, which have a milder taste.

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Original Ecomely recipe.