About this Dish
Small dried fish from Lake Kariba, fried crisp and eaten with nshima.
History & Origin
Kapenta are small sardine-like fish unique to Lake Kariba and Lake Tanganyika, sun-dried and fried into a crunchy, protein-rich staple across Zambia.
IngredientsServes 2
🐟Dried kapenta (small dried fish), 2 cups
🧅Medium onion, 1 finely chopped
🍅Medium tomatoes, 2 chopped
🌶️Fresh green chilli, 1 finely sliced (optional)
🧄Garlic cloves, 2 minced
🫒Cooking oil, 3 tablespoons
🧂Salt, a pinch to taste
💧Water, ¼ cup for rinsing
🌿Fresh coriander or parsley, small handful roughly chopped
Method
1
Place the dried kapenta in a bowl and rinse quickly with cold water to remove any dust or grit. Drain immediately and spread on a cloth — do not soak them or they will become too soft.2
Heat the cooking oil in a frying pan over medium-high heat until shimmering. Add the kapenta in a single layer and fry without stirring for 3–4 minutes until they start to crisp up and turn golden.3
Stir the kapenta gently and continue frying for another 2–3 minutes until they are crispy all over. Remove them from the pan and set aside on a plate.4
In the same pan, reduce the heat to medium and fry the onion in the remaining oil for about 4 minutes until softened and lightly golden. Add the garlic and chilli and fry for another minute until fragrant.5
Add the chopped tomatoes to the pan and stir everything together. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down into a thick, saucy base.6
Return the crispy kapenta to the pan and stir gently to coat them in the tomato and onion mixture. Taste and add a pinch of salt only if needed, as the dried fish is already salty. Cook together for 2 more minutes.7
Serve hot alongside a generous portion of nshima, with your kapenta scooped on the side for dipping and eating together.User Reviews
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