Anchovy Stew

Name: Anchovy Stew
Total time: 1200 s
Yield: 2 servings
Cuisine: British
Ingredients: 250 g fresh anchovies; 1 1/2 cup tomato purée; 1 tsp minced garlic; 1 medium onion, chopped; 1 tsp paprika; 1 tsp fish spice (optional); Olive oil; Salt and pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

Still delighted to have found fresh anchovies at just the perfect time that I was looking for an “Usipa” dupe. Usipa known as the Lake Malawi sardine, is a very shiny silver and slender freshwater fish enjoyed a couple of different ways. You are at liberty to deep fry or stew fresh usipa or get the dried version that can be stewed as well, while oozing smokiness and much more fishiness. I struck gold stumbling on anchovies as I instantly knew I could cook them the same way I would my local favorite.

Bianca Mwale @bianca_eatsy

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Ingredients

20 minutes

2 servings

250 gfresh anchovies
1 1/2 cuptomato purée
1 tspminced garlic
1medium onion, chopped
1 tsppaprika
1 tspfish spice (optional)
Olive oil
Salt and pepper to taste

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Steps

20 minutes

1

In a saucepan heat oil, fry onions and garlic until fragrant and translucent. Add tomato purée, spices and cook down for 3 - 5 minutes
2

Thoroughly clean anchovies and place them in ANOTHER saucepan. Season with salt and pour water just an inch above the anchovies and let simmer for a few minutes on medium heat. Once they look poached, add the cooked tomato sauce, gently mix in (not too vigorously - to keep anchovies from breaking). Let the mixture simmer for 6 to 10 minutes WITHOUT CLOSING THE LID (the goal is to keep as many anchovies from breaking as possible)
3

Enjoy with nsima or rice 😉