🇿🇲 Zambian Cuisine

Dried Kapenta

Crispy Sun-Dried Sardines

Prep Time 15 min

Servings 4

Difficulty Easy

Calories 237 kcal

Tiny sun-dried Lake Kariba sardines fried until crispy and tossed with tomato, onion, and chili, eaten as a crunchy relish or snack.

Ingredients

2 cups dried kapenta
1 tomato, diced
1 small onion, chopped
1 tbsp vegetable oil
Salt to taste
1/2 tsp chili powder

Instructions

1 Sort through dried kapenta and remove any debris or stray scales.
2 Heat oil in a frying pan over medium-high heat.
3 Add kapenta and fry for five minutes, stirring frequently, until crispy and golden.
4 Add diced tomato, onion, salt, and chili powder, toss for three minutes.
5 The kapenta should be crunchy and well coated with the tomato-onion mixture.
6 Serve as a crunchy snack or as a relish alongside nshima.

Did You Know?

Kapenta were introduced to Lake Kariba in the 1960s and have since become one of Zambia's most important food fish, supporting thousands of fishing families.