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Kapenta

Name: Kapenta
Total time: 30 min
Yield: Serves 4
Cuisine: Zimbabwe
Ingredients: 80g Dried sardines; 1 Onion; 2 Tomato; 1/2 Green Bell Pepper; 2 tbsp Vegetable oil; 1/2 tsp Curry Powder; A pinch Salt; 100ml Water

Main Dish

⏱ 30 min

👥 Serves 4

Difficulty ⭐

Dried small fish from Lake Kariba braised with tomato and onion — an everyday Zimbabwean side.

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📖 The Story Behind This Dish

Kapenta are small sardine-like fish caught in Lake Kariba on the Zambian border, sun-dried and sold across the country. In Zimbabwe the dried fish are soaked, braised with onion and tomato, and eaten with sadza. Affordable and rich in protein, it's an everyday home dish.

🌆 Where it's eaten: On the shore of Lake Kariba, silvery little fish dry on racks, and in a nearby kitchen they're fried with tomatoes.

🥕 Ingredients (serves 4)

Dried sardines 80g
Onion 1
Tomato 2
Green Bell Pepper 1/2
Vegetable oil 2 tbsp
Curry Powder 1/2 tsp
Salt A pinch
Water 100ml

👩‍🍳 Instructions

Remove the heads and guts of the dried sardines, soak in lukewarm water for 10 minutes, and drain.
Heat oil in a frying pan, fry the sardines until crisp, and remove.
In the same pan, sauté the sliced onion and green pepper and add the curry powder.
Add the chopped tomatoes and water and cook until they break down.
Return the sardines, toss to coat, and season with salt.

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