Entree: Malawi – Matemba with Onions (Pan-fried small dried fish sautéed with caramelized onions and tomatoes)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 20 min

Total 30 min

Ingredients

- 8 oz (225 g) dried matemba (small dried fish)
- 3 tbsp (45 ml) vegetable oil, divided
- 2 large onions, thinly sliced, about 10 oz (280 g)
- 2 cloves garlic, minced
- 1 medium tomato, chopped, about 5 oz (140 g)
- 1 small fresh chili, finely chopped (optional)
- 1/2 tsp (2.5 g) ground paprika or mild chili powder
- 1/2 tsp (2.5 g) sugar
- 1 tsp (5 g) kosher salt, adjust to taste
- 1/4 tsp (1 g) black pepper
- 1 tbsp (15 ml) lemon or lime juice
- 2 tbsp (8 g) fresh parsley or cilantro, chopped (optional)

Instructions

1. Rinse the dried matemba briefly under cold water to remove excess salt and loose scales, then pat dry thoroughly with paper towels.
2. Heat 2 tablespoons (30 ml) of the oil in a large skillet over medium-high heat. Add the matemba in a single layer and pan-fry, turning occasionally, until crisp and golden, about 4–6 minutes. Remove to a plate and set aside.
3. Reduce heat to medium and add the remaining 1 tablespoon (15 ml) oil to the same skillet. Add the sliced onions and cook, stirring occasionally, until soft and caramelized, about 10–12 minutes.
4. Add the garlic, chopped tomato, and chili (if using); cook until the tomato breaks down, about 3–4 minutes. Stir in paprika, sugar, salt, and pepper.
5. Return the fried matemba to the pan, toss gently to coat with the onion-tomato mixture, and heat through for 1–2 minutes. Finish with lemon or lime juice and sprinkle with chopped parsley or cilantro if desired.
6. Serve hot with nsima, rice, or boiled maize porridge.