Chef Keulder’s kapenta delight

MATEMBA (dried kapenta) are a great source of protein. The relish, which is found in abundance in our very own Lake Kariba, is a common cuisine in most eateries and homes in Zimbabwe and Zambia.And Chef Christie Keulder’s has a recipe for the small fish that will make you like them even more.

Ingredients

Two cups dried kapenta fish;

One small onion, chopped;

400g fresh ripened tomatoes, blanched skinned and finely chopped;

Two cloves garlic, finely chopped;

Half-cup fish stock;

Olive oil;

Parsley;

Dried red chilli;

Salt and black pepper, seasoning according to taste.

Method

Take two cups of dried kapenta and give them a quick wash under cold fresh water. Soak in water for 10 minutes and                                                         drain.

Saute the onions, garlic and tomato in some good quality olive oil until the tomatoes have broken down. Add about half a cup of good fish stock and let the sauce cook down. When the tomato sauce starts to thicken, add the Kapenta. Cook for about 3 minutes.

Add a handful of finely chopped fresh, flat leave parsley and one chopped dried red chili.

Season with black pepper and salt if needed. Serve hot with sadza and relish.

 

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