Stewed Kapenta (Matemba) with Sadza Recipe: Zimbabwean/Zambian
Kapenta, also known locally as matemba, is a prized fish predominantly consumed in the African regions of Zimbabwe and Zambia, thanks to the abundant fisheries operating in the nearby Lake Kariba.
Ingredients
- 1 lb Dried kapenta fish
- 1 Large onion
- 1 Large tomato
- 4 cloves Garlic
- 1 tbsp Olive oil
- Salt & pepper to taste
Instructions
- Prepare a large pot of boiling water and place in your kapenta, boil for 15 minutes.
- After 15 minutes, remove your kapenta, pat it dry and then chop into thin chunks ready for frying.
- Finely chop your onion and garlic, and add to a hot frying pan of olive oil, cook until browned.
- Finely chop the tomato and add to the pan along with salt, pepper, groundnut powder and a 1/2 cup of water.
- Add your kapenta to the pan, making sure to immerse it in the sauce. Cover the pan and leave to simmer for 10 minutes on a low heat, stirring half way through.
- Take your fish stew off the heat and leave to rest for 2 minutes to allow the sauce to thicken.
- Your stewed kapenta is now ready to eat, serve with sadza or boiled rice.
- Enjoy!
Nutrition
Calories: 202kcalCarbohydrates: 6gProtein: 31gFat: 7gSaturated Fat: 2gCholesterol: 65mgSodium: 141mgFiber: 1gSugar: 3g
Tried this recipe?Let us know how it was!