Kapenta Stew

Instructions

1. 1 Spread the dried kapenta on a clean tray and carefully pick through them to remove any debris, sand, or foreign particles. Place the cleaned kapenta in a dry skillet over medium heat and toast for three to four minutes, tossing frequently to remove excess moisture.
2. 2 Transfer the toasted kapenta to a bowl and pour just enough warm water over them to cover. Soak for five minutes to rehydrate slightly and soften the texture, then drain the water completely and set the kapenta aside on a clean plate.
3. 3 Heat the vegetable oil in a wide, heavy skillet over medium heat. Add the diced onion and sauté for three to four minutes until translucent and starting to turn golden at the edges. Add the curry powder and stir for thirty seconds until fragrant.
4. 4 Add the chopped tomatoes to the skillet and cook, stirring occasionally, for about five minutes until they have broken down into a thick, saucy consistency and most of their liquid has evaporated. Season lightly with salt at this stage.
5. 5 Add the drained kapenta to the tomato and onion mixture and stir gently to combine, being careful not to break the small fish apart too much. Dissolve the groundnut powder in the water and pour it evenly into the skillet.
6. 6 Reduce the heat to low and simmer the stew uncovered for ten to twelve minutes, stirring occasionally, until the sauce has thickened to a rich, creamy consistency and the kapenta have absorbed the flavours of the tomato and groundnut mixture.
7. 7 Taste and adjust the seasoning with additional salt if needed. Serve the kapenta stew hot alongside freshly prepared nshima, spooning the saucy fish over the firm maize porridge and eating with your hands in the traditional Zambian manner.