Kapenta Stew (Zambian Dried Small Fish Stew)
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The Tale of Kapenta Stew (Zambian Dried Small Fish Stew)
Story updated
Kapenta are small, sardine-like fish native to Lake Tanganyika that were introduced into Zambia's Lake Kariba after the dam's completion in the late 1950s created the reservoir, where they thrived and established a major fishery. Dried or fresh, they became an affordable, widely available protein, and kapenta stew—simmered with tomatoes, onions, and chili—became a Zambian household staple.
Ingredients
Scale:· 4 servings
- 2 cups dried kapenta (small dried fish)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1 green chili, minced
- 2 tbsp oil
- 1 cup water
- Salt to taste
Instructions
- 1Rinse the dried kapenta and soak briefly in warm water to soften slightly, then drain.
- 2Heat oil in a pan and sauté onion until soft.
- 3Add tomatoes and chili and cook until the tomatoes break down into a sauce.
- 4Add the kapenta and water and bring to a simmer.
- 5Cook 12-15 minutes until the fish is tender and the sauce has thickened.
- 6Season with salt and serve with nshima.
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