Dagaa Recipe
East African · Main course · 30 min total
Dagaa are small, dried sardines commonly used in East African cuisine. This recipe rehydrates and simmers them in a spiced coconut sauce for a flavorful, protein-rich dish.
10
min prep
min prep
20
min cook
min cook
4
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cups dried dagaa (small sardines)
- 1 cup coconut milk
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1-2 green chili peppers, sliced (optional)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon turmeric
- Salt to taste
- 2 tablespoons cooking oil
- Fresh cilantro for garnish
Instructions
- Rinse the dried dagaa under cold water to remove any dust. Soak in warm water for 5 minutes, then drain.
- Heat oil in a pan over medium heat. Add onions and sauté until translucent, about 3 minutes.
- Add garlic, ginger, and green chilies (if using). Cook for 1 minute until fragrant.
- Stir in cumin, coriander, and turmeric. Cook for 30 seconds.
- Add the drained dagaa and stir to coat with spices. Cook for 2 minutes.
- Pour in coconut milk and bring to a gentle simmer. Cover and cook for 10-15 minutes, until dagaa are tender and sauce thickens slightly. Season with salt.
- Garnish with fresh cilantro and serve hot with steamed rice or ugali.
Tips
- Adjust the amount of chili to your heat preference.
- Leftovers can be stored in the refrigerator for up to 2 days.
- Serve with a side of steamed vegetables for a complete meal.
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