Recipe
Kapenta Stew
Small dried fish in a tomato, onion and chilli stew.
Ingredients
Method
15 mins prep30 mins cook45 mins total
Rinse the kapenta under cold water, checking for any hard pieces, then drain.
Heat the oil and cook the onions for 8 minutes until golden. Add garlic, pepper and chilli and cook for 3 minutes.
Add the tomatoes and water. Simmer for 10 minutes, then fold in the kapenta.
Cover and simmer gently for 10 minutes. Taste before adding salt, scatter with coriander and serve with nshima or sadza.
Notes
Kapenta can be salty, so season only after simmering.
Use less chilli if serving with other strongly flavoured dishes.
About this recipe
Kapenta stew is a savoury Zambian and Zimbabwean dish made with small dried fish, softened in a tomato and onion sauce with a little chilli.
Rinse the fish well and simmer gently so it keeps some texture. Nshima or sadza makes a good base for the strongly flavoured stew.
