Malawi Dried Small Fish Relish with Tomatoes and Groundnuts

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A staple Malawian condiment, this small dried-fish relish is simmered in a spiced tomato sauce and finished with pounded groundnuts for body and richness. It is traditionally spooned alongside stiff maize porridge (nsima) or rice and eaten with the hands. The fish soak up curry and tomato flavors while staying pleasantly chewy.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 2.5 gSaturated Fat
• 13 gCarbs
• 3 gFiber
• 4 gSugar
• 21 gProtein
• 340 mgSodium
• 520 mgPotassium
• 190 mgCalcium
• 3.8 mgIron
• 15 mgVitamin C
• 110 mcgVitamin A

Ingredients

For the fish

• 200 g (about 7 oz) dried small freshwater fish (kapenta or matemba)
• 2 cups warm water, for soaking
• 2 tablespoons vegetable oil

For the spiced tomato base

• 1 medium onion, finely chopped (about 150 g)
• 3 garlic cloves, minced
• 1 tablespoon Malawian-style curry powder
• 1/2 teaspoon ground turmeric
• 1/4 teaspoon ground coriander
• 2 medium ripe tomatoes, chopped (about 220 g)
• 1 tablespoon tomato paste
• 1 small red chili, finely chopped (optional)

For finishing

• 1/2 cup raw groundnuts (skin-on peanuts), roughly pounded
• 1/2 teaspoon fine sea salt, or to taste
• 1 cup baby spinach or tender pumpkin leaves, shredded
• 2 tablespoons chopped fresh cilantro

Directions

1. Place the dried fish in a bowl, pour over the warm water, and soak for 10 minutes to soften slightly and draw out excess salt; drain well and pick over for any debris.
2. Heat the oil in a heavy skillet over medium heat. Add the onion and cook for 4 to 5 minutes, stirring, until soft and lightly golden at the edges.
3. Stir in the garlic, curry powder, turmeric, and coriander; cook for 30 seconds until fragrant, then add the tomatoes, tomato paste, and chili if using.
4. Simmer the tomato mixture for 6 to 7 minutes, mashing the tomatoes with a spoon, until it reduces into a thick, glossy sauce.
5. Add the drained fish and 1/2 cup water; gently fold the fish into the sauce so it does not break apart, then cover and simmer for 8 minutes so the fish plumps and absorbs the flavors.
6. Uncover, sprinkle in the pounded groundnuts and the greens, and cook for 3 to 4 minutes more until the greens wilt and the sauce coats the fish like a thick relish.
7. Season with salt to taste, scatter the cilantro over the top, and remove from the heat.
8. Serve warm as a relish alongside nsima (stiff maize porridge), white rice, or chapati, with a wedge of lime if desired.

Cook’s Notes

• Soaking the kapenta is essential to remove surface salt and grit; rinse twice if your fish tastes particularly salty.
• Pound the groundnuts by hand with a mortar and pestle for the best rustic texture; pre-roasted peanuts add deeper flavor.
• Do not stir the fish vigorously once added, as the tiny fish crumble easily; fold them in gently with a wooden spoon.
• The relish tastes even better the next day once the spices have soaked into the fish; store covered in the refrigerator for up to 3 days.
• For a fully authentic Malawian plate, serve with nsima and a side of pumpkin-leaf greens (dyere) or boiled sweet potato.

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