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Monday, September 17, 2012

Food I probably won't eat...

If butter isn't your thing, there are lots of margarine spreads to try.
Often butter is impossible to buy so one might be forced to try something else.
Blue Band is a particularly hideous one.
 

Dagaa - a little dried fish that is often soaked in water before frying it to eat with ugali.

Dried Fish Sauteed with Tomatoes (Tanzania)

Yield: 8 portions

Be sure to check the saltiness of the dried codfish. It may need to be soaked overnight. If codfish tends to stick to pan in sauteing, add 1 to 2 oz. butter but avoid stirring. Browning the fish is the secret of the flavor of the dish. If the fish is still too salty, soak it in cold water after browning.
In a 10-inch Teflon skillet or pot:
Saute without oil 2 Ibs. DRIED CODFISH cut in 2-inch chunks until slightly brown. In a 4-quart saucepan:
Bring to a boil: 1 Ib. TOMATOES, cut in small wedges

1 cup ONIONS, chopped coarsely
1 small CHILI PEPPER, cut in small pieces (optional)
2 cloves GARLIC, minced finely
1 pint WATER
1 pint COCONUT MILK
Add the sauteed codfish (desalted).



Simmer gently until most of the water is absorbed. Stir carefully to avoid breaking up fish.



Add 2 oz. BUTTER and allow it to melt over the DAGAA.



Serve with MASHED BANANAS and UGALI or RICE.









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