Kapenta is a traditional Zambian recipe for a classic stew of dried fish cooked in an onion and tomato sauce. The full recipe is presented here and I hope you enjoy this classic Zambian version of: Kapenta.
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Kapenta is a perch relative found in the Zambezi river of Zambia. It is traditionally sun-dried to preserve it. Whole small fish would be preferable in this recipe, but any dried fish can be used in this recipe.
Ingredients:
1 onion, chopped
3 tbsp oil
2 tomatoes, blanched, peeled and chopped
450g dried fish (either small and whole or large and broken into pieces)
Method:
Fry the onion in the oil until it starts to brown then add the tomatoes and fry for a few more minutes. Add the dried fish (flaked and with bones removed) then cook for 7 minutes over a high flame.
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