Prime
Angara was used for treating malnutrition
Left, the Angara is split in the middle before drying it. Photo by Flix warom okello
What you need to know:
Found only in the Albert Nile, Angara fish is a delicacy second to none in Nebbi. The mouth-watering salty fish is cherished and eaten with pride.
As one approaches the admirably built Pakwach Bridge, the mind first rings to arguably the most delicious fish that is a symbolic landmark on entry to and exit from West Nile. The salted fish, Angara (Alestes Baremose), a delicacy among the Alur is characteristic of the markets, bus stops and some streets of Neebi District and is served in the hotels as well. Angara is not only delicious, but is also nutritious. However, its tasty property has also made its popularity transcend boarders.
In other parts of West Nile and abroad, it is enjoyed by a variety of people. Visitors from abroad and non-resident Ugandans are known to pack some on their return home. Beyond its taste, the fish is held sacred for others reasons. It was once used to treat malnutrition.
57-year-old George Ogen narrates how he relished Angara in his early days. “When it is cooked, we were encouraged to drink the soup especially if it was well-cooked because of the salt in it,” he says, adding that the meal is quite delicious. “If you do not eat Angara, then you cannot be intelligent,” he asserts, revealing the popular belief.
Interestingly girls or boys who are born in Pakwach are often nicknamed nyar Angara (meaning child of angara). A popular teacher Nebbi primary school once named himself Wod Angara ( son of Angara) because of his love for the delicacy.
The Angara is only found on Albert Nile possibly because it is less saline than Victoria Nile. Albert Nile, also called Mobutu Nile, is the upper Nile River in north-western Uganda.
In the 1990s it used to cost Shs5000 but now due to high demand, it costs up to Shs25000. This makes it unaffordable for many, but still since it is cherished traditionally; people strive to buy it, even the small sized ones at Shs10,000.
Not an easy task
With Angara however, you need to be an expert in sorting out the bones as these are many and quite tiny. Some parts of the fish are bone while others fatty. Novices can spend a lot of time sorting the bones, but experts use their tongue or teeth and you just see the bones coming out-very interesting.
It is normally caught using a standard net. It is then cut vertically making a large parting in the middle, just like a leaf. It is then dried using salt into what they call bungu. The salt acts as a preservative and should be applied well or the fish will go bad faster. After successful salting and drying it is then ready for the market.
Preparing Angara
•Ingredients will include Angara fish, tomatoes, onions, cooking oil and peanut butter.
•According to Christine Ngabi, who regularly makes Angara sauce, the fish much first be soaked in a cold water, to remove some of the salt. Alternatively, one can you can brush the salt off the fish.
•After that, one can cut it into different pieces.One has to chose the cooking style-whether fried or boiled.
•In the case of boiling, papyrus cuttings were put at the bottom of the sauce pan and fish added then water and other ingredients.It is then pasted with peanut butter.
•If one is to fry it, onions, tomatoes and other spices are fried in cooking oil. When ready water is added. When it had boiled the fish is then added to the sauce pan and cooked until tender
A special meal
•It was used for treating malnourished children
•Believed to have protein and carbohydrates
•It was specially preserved for elders and visitors
•Even then, some used it for treating small pox
