Kapenta (Fried Dried Fish)

Zambia

Cook Time:

Serves:

20 - 25 Minutes

2 - 4 Servings

Ingredients

Base Ingredients

• 1 lb (450 g) dried kapenta (small freshwater fish)
• 1 medium onion, finely chopped
• 2 tomatoes, chopped
• 2 cloves garlic, minced
• 1 small green bell pepper, chopped
• 2 tablespoons vegetable oil
• 1 teaspoon ground paprika
• 1 teaspoon ground cayenne pepper (optional, for heat)
• Salt to taste
• Lemon wedges (for serving, optional)

Preparation

Prepare the Kapenta:

Rinse the dried kapenta under cold water to remove any dirt or excess salt.
Soak the kapenta in water for about 10 minutes to soften slightly, then drain and pat dry with paper towels.

Sauté the Vegetables:

In a large skillet, heat the vegetable oil over medium heat.
Add the finely chopped onion and minced garlic. Sauté until the onion becomes translucent.
Add the chopped tomatoes and green bell pepper. Cook until the vegetables are soft and well combined.

Fry the Kapenta:

Add the dried kapenta to the skillet and stir well to combine with the sautéed vegetables.
Cook for about 10-15 minutes, stirring occasionally, until the kapenta is crispy and cooked through.

Season the Dish:

Stir in the ground paprika, ground cayenne pepper (if using), and salt to taste.
Continue to cook for another 2-3 minutes to allow the flavors to meld together.

Serve:

Transfer the kapenta to a serving dish.
Serve hot with nshima (Zambian cornmeal porridge) or rice.
Garnish with lemon wedges if desired.
Enjoy your meal!