Kapenta Recipe This is a popular dish / relish in Zambia and Zimbabwe. Kapenta or matemba like some people call it, is enjoyed with nshima( pap) it’s delicious whether it’s cooked with tomato or not.
Kapenta is also known as Tanganyika sardine. They are mostly found in lake Tanganyika hence the name Tanganyika sardine. Though they are mostly found in lake Tanganyika, kapenta is also found in lake kariba, lake Malawi etc.
There are many ways of enjoying kapenta stew and today I’ll be showing you the most common way of preparing it. Follow this recipe and you’ll love dried kapenta.
TYPES OF SARDINE
There are many types of small sardine.
Namely siavonga, siavonga kapenta is found in siavonga in the southern province of Zambia. Another type is chisense, this are tiny kepenta but they are very tasty. And this recipe uses chisense.
Mpulungu kapenta is found in mpulungu, this kapenta is big.
WHAT TO SERVE WITH KAPENTA
Kapenta is usually enjoyed with nshima and side vegetables like cooked okra, cabbage or pumpkin leaves (chibwabwa / chiwawa)
- 250 g Dried Kapenta
- 1 Large Tomato
- 2 leaves of spring onion
- Olive oil as needed
- Sort through the kapenta by removing grass, solid dirt in case there are any.
- Heat up a pan and gently dry roast kapenta for 5 minutes, turning frequently.
- Soak kapenta in cold water for 3 minutes. The kepenta should all be immersed in water. Drain and pat dry.
- Heat oil in a pan and add kepenta. Fry continuously for 5 minutes or until browned . Add Grated tomato and 2 chopped leaves of spring onion.
- Stir and reduce heat and cover the pan for 5 minutes. Stir again and remove from the stove.