Entree: Burundi – Central Culinary Region – Sambaza (Small freshwater fish, seasoned and pan-fried until crisp, served with fried plantains and a tomato-onion relish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 lb (454 g) sambaza or other small whole lake fish, cleaned and scaled
- 1 cup (120 g) all-purpose flour for dredging
- 1 tsp (6 g) salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 cup (240 ml) vegetable oil for frying, plus 2 tbsp (30 ml) for plantains
- 2 large plantains, ripe but firm, peeled and cut into 1/2-inch (1.3 cm) slices
- 1 medium onion, thinly sliced, about 1 cup (150 g)
- 2 medium tomatoes, diced, about 1 cup (180 g)
- 1 clove garlic, minced, about 3 g
- 1 small fresh chili (optional), finely chopped
- 1 tbsp (15 ml) lemon or lime juice
- 2 tbsp (8 g) fresh cilantro or parsley, chopped

Instructions

1. Pat the cleaned sambaza dry with paper towels and season both inside and out with 1 tsp salt and 1/2 tsp black pepper.
2. Place the flour in a shallow dish and dredge each fish lightly so it is evenly coated; shake off excess flour.
3. Heat 1 cup (240 ml) vegetable oil in a wide heavy skillet over medium-high heat until shimmering. Fry the dredged fish in batches, being careful not to overcrowd, 3–4 minutes per side depending on size, until golden and crisp and cooked through. Transfer to a paper-towel-lined plate and keep warm.
4. In a separate skillet, heat 2 tbsp (30 ml) oil over medium heat. Fry plantain slices in batches until golden brown on both sides and tender, about 2–3 minutes per side. Drain on paper towels and season lightly with salt.
5. For the relish, wipe out the plantain pan, add a drizzle of oil if needed and sauté the sliced onion until soft, about 5 minutes. Add garlic and chili and cook 1 minute. Stir in diced tomatoes and cook until they break down into a saucy relish, about 5–7 minutes. Finish with lemon or lime juice and chopped cilantro; season to taste with salt.
6. Serve sambaza hot with fried plantains alongside and spoon the tomato-onion relish over the fish.