Kapenta, are one of Zambia’s traditional meals. They are very tasty small type of fish. There are many ways of preparing them but today we are going to prepare them the most common way, that is by frying. Kapenta is usually enjoyed with nshima and a side vegetable like Pumpkin leaves (Chibwabwa) of cooked okra.
1.Briefly fry the kapenta on a dry pan for 5 minutes
2.Soak your kapenta in cold water for about 5 minutes. Make sure they are all immersed in the water. After 5 minutes, drain and pat dry your kapenta.
3. Heat oil in pan and add the kapenta.
4. Fry continuously for about 5 minutes
5.Get your main ingredients ready which are chopped onion (1 medium onion), chopped tomato (1 large tomato) and your dried kapenta (250g). Fry until browned up then add onions and curry powder (1 tsp).
5.Stir and fry the onion and kapenta for about a minute. Add the tomatoes, stir, reduce heat and cover the pan for about 5 minutes to allow the tomatoes to get cooked.
After 5 minutes, add a little of water, stir and cover again to let it simmer for another 3 minutes and your kapenta stew is ready to serve.