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Appetizers

Ndakala Frit (Fried Dried Silverfish)

The Quirky Foodster Team

★ ★ ★ ★ ★ (0)
15 min
Prep
10 min
Cook

Ingredients

  • 150 g Dried ndakala (silverfish), rinsed (1 1/2 cups)
  • 250 ml Vegetable oil, for frying (1 cup)
  • 80 g Onion, thinly sliced (1 small)
  • 1 Garlic clove, minced (1 clove)
  • 2g Chili powder (1/2 tsp)
  • 1 Lime, for serving (1 whole)
  • 2g Salt (1/2 tsp)

Method

  1. Soak the dried ndakala in warm water for 10 minutes to soften slightly, then drain and pat dry thoroughly.
  2. Heat the oil in a frying pan over medium-high heat until shimmering.
  3. Fry the ndakala in batches for 2-3 minutes until golden and crisp, then lift out with a slotted spoon onto paper towels.
  4. Pour off all but 1 tablespoon of oil, then sauté the onion and garlic in the same pan for 3 minutes until fragrant.
  5. Toss the fried fish back through the onions with the chili powder and salt.
  6. Serve warm with lime wedges on the side.

Introduction: Ndakala are small dried silverfish, sun-dried and sold in markets throughout the DRC.

Cultural Background: Ndakala are small dried silverfish, sun-dried and sold in markets throughout the DRC. Fried until crisp, they make a popular savoury nibble or appetizer, often set out with drinks before a meal or tossed through vegetables as a flavour base.

Tips: Pat the fish completely dry before frying — any residual moisture will cause the hot oil to spatter.

Variations: Some cooks skip the onions and simply season the fried fish with salt and chili for a simpler snack-style version. Not applicable — this dish is fish-based by nature. Not applicable — this dish is fish-based by nature.

Storage: Store in an airtight container at room temperature for up to 2 days.

Reheating: Refresh in a dry frying pan over medium heat for 2 minutes to restore crispness.

Nutrition: Approx. 210 kcal, 18g protein, 4g carbohydrate, 13g fat per serving.

FAQs

Q: Where can I find dried ndakala outside DRC?
A: African and international grocery stores often stock dried silverfish or dagaa, which is a very close substitute.

Q: Do I need to remove the heads?
A: No — ndakala are eaten whole, heads and all, once fried crisp.

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