Place your omena on a kitchen tray and run your fingers through it, to check for stones, and any other unwanted debris such as shells.
Use hot water to rinse your omena until clean. Next, using two cups of water, boil or soak your fish covered, for 10 minutes (see notes). Add more water if needed.
2-3 small jugs hot water, 2 cups dried omena fish
Using a sieve, drain the water and set the fish aside. In a pot or pan, heat oil under high heat. Add the sieved omena (dagaa) and fry for about 5 minutes, or until most of the liquid has dried up, stirring from time to time. Once done, set it aside in a bowl and prepare the stew.
2 cups dried omena fish, 3-5 tablespoon cooking oil
Using the same pot or pan, heat oil under medium heat then fry the onion until golden brown. Add the garlic and cook until fragrant. Next, add the coriander stems, curry powder, salt, chilli pepper or dried flakes, then stir to combine.
3-5 tablespoon cooking oil, 1 medium-sized onion, 2 small cloves garlic, 1 small diced chilli pepper or dried chili flakes, 1 teaspoon curry powder, one small bunch of coriander (cilantro), ¾ teaspoon salt
Add the tomatoes and tomato paste, stir, cover and allow the tomatoes to cook for about 10 minutes or until most of the water has evaporated and the tomatoes have softened.
3 medium-sized tomatoes, 1½ teaspoon tomato paste
Stir in the fried omena and bell pepper. Add a third cup of water or more as preferred, if you like your omena to have the consistency of a stew. You can also use milk or coconut milk, instead of water. Cover, and allow it to simmer for a further 5 minutes.
1 medium-sized bell pepper, ⅓ cup water
Once cooked, drizzle some lemon juice on top, and garnish with some chopped coriander (cilantro). Serve hot, with some ugali.
one small bunch of coriander (cilantro), ½ small lemon