Tiny dried kapenta fish from Lake Kariba, sautéed with tomatoes, onions, and seasoning until crispy and savory, a beloved protein source.
Ingredients
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2 cups dried kapenta fish
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1 large onion, diced
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2 tomatoes, chopped
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1 tbsp vegetable oil
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1 tsp curry powder
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Salt to taste
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1 green pepper, diced
Instructions
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1
Rinse dried kapenta briefly in cold water and drain well. Do not soak, as they should stay firm.
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2
Heat oil in a skillet over medium heat, sauté onions until translucent, about four minutes.
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3
Add tomatoes and green pepper, cook until softened and forming a sauce, roughly five minutes.
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4
Add kapenta and curry powder, stir gently to combine without breaking the tiny fish apart too much.
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5
Cook for eight to ten minutes, stirring occasionally, until fish are heated through and slightly crispy.
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6
Season with salt and serve immediately with sadza and a vegetable relish on the side.
Did You Know?
Lake Kariba produces thousands of tonnes of kapenta annually, making it one of Zimbabwe's most important fisheries.