Kapenta is a popular and traditional Zambian dish made from small, sun-dried fish that are fried and cooked with vegetables for a delicious, savoury outcome. Often compared to dagaa, this dish is a staple of Zambian cuisine and is valued for its rich flavour despite using minimal ingredients.
The Secret to Perfect Kapenta
The most critical part of preparing Kapenta is managing its texture. Because the fish is sun-dried, it must be washed thoroughly—around three times—to remove any lingering sand or dirt. However, you must avoid soaking the fish for too long, as it will become too soft and break apart during the cooking process.
Ingredients List
To recreate this authentic dish, you will need:
• Kapenta: Sorted and cleaned.
• Aromatics: One medium onion and three medium tomatoes.
• Spices: Curry powder, one seasoning cube, and black pepper for a “kick of spiciness”.
• Fresh Vegetables: Red or green capsicum and fresh coriander.
• Cooking Oil: Approximately 4-5 tablespoons total.
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Step-by-Step Cooking Guide
1. Fry for Texture
Start by frying the washed Kapenta in about four tablespoons of hot oil for approximately two minutes. This step is essential because it adds a “very nice crunch” to the dish. Once the fish is crispy and golden, set it aside in a separate bowl.
2. Prepare the Vegetable Base
In the same pan, add another tablespoon of oil and sauté your diced onions until they are soft and golden brown. Stir in the diced tomatoes and spices—curry powder, the seasoning cube, and black pepper. If the pan begins to look dry, add a splash of water to help the tomatoes cook down into a soft sauce.
3. Simmer and Infuse
Return the fried Kapenta to the pan and stir it into the tomato sauce. Add half a cup of water, reduce the heat to low, and let the mixture simmer for five minutes. This allows the fish to fully absorb all the rich flavours of the spices and vegetables.
4. The Finishing Touches
Just before serving, stir in the diced capsicum and a generous amount of coriander. While some might consider garnishes optional, in this recipe, the coriander is vital as it adds a distinct and delicious flavour to the final plate.
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How to Serve
For the most authentic experience, serve your Kapenta hot over a generous portion of nshima. This combination is the traditional way to enjoy the meal to its fullest.
Listen to our podcast, delving deeper into what’s involved in the preparation of Kapenta for that perfect taste:
