Ndagala Croustillants aux Tomates et Oignons (Crispy Tanganyika Fish Skillet) – Authentic Burundi Recipe
Golden crispy fish tossed in a sizzling skillet with sweet tomatoes, onions, and fresh lime.
- Country of Origin
- 🇧🇮 Burundi (East Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Pan-crisped white fish strips, Sweet bell peppers and ripe plum tomatoes, Steamed rice or ugali, Garlic, Fresh lime juice
Ingredients for Ndagala Croustillants aux Tomates et Oignons (Crispy Tanganyika Fish Skillet) (4 Servings)
- 1.25 lbs (or 2.5 cups) pan-crisped white fish strips, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers and ripe plum tomatoes, washed and trimmed
- 1 cup steamed rice or ugali
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Burundi seasoning (fresh lime juice, ginger, pili-pili chili)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add pan-crisped white fish strips and sweet bell peppers and ripe plum tomatoes along with fresh lime juice, ginger, pili-pili chili, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with steamed rice or ugali and serve straight from the skillet.