Eromba

Ingredients

• •Boiled vegetables
• •Fermented fish
• •Chili

Steps

1. 1Boil a mix of vegetables, such as potato, beans, and local greens, in water with a pinch of salt until completely soft.
2. 2Drain the vegetables, reserving a little of the cooking water, and mash them coarsely with a spoon or masher, leaving some texture.
3. 3Roast a piece of fermented fish, or ngari, directly over a flame or in a dry pan for a minute or two on each side until it becomes fragrant and slightly charred.
4. 4Crush the roasted fermented fish into small pieces or a rough paste using a mortar and pestle.
5. 5Roast a few dried or fresh chilies directly over the flame as well, until they blister and soften, then crush them along with the fermented fish.
6. 6Combine the mashed vegetables with the crushed fermented fish and chili, mixing thoroughly by hand or with a spoon, adding a splash of the reserved cooking water if the mixture is too dry.
7. 7Adjust the salt, keeping in mind that the fermented fish already carries a strong salty, pungent flavor.
8. 8Serve at room temperature as a chunky, pungent side dish alongside steamed rice.