Kapenta with Sadza is a beloved dish in Zimbabwe, typically eaten for dinner. It’s a hearty meal made with kapenta fish, a small freshwater fish found in Lake Kariba and Lake Tanganyika in southern Africa. The fish is usually dried or salted before being cooked with onions, tomatoes, and other spices to make a flavorful stew. The dish is often served with Sadza, a thick porridge made from cornmeal.
Here’s a recipe for Kapenta with Sadza:
Ingredients:
- 500g dried kapenta fish
- 2 onions, chopped
- 4 tomatoes, chopped
- 2 tablespoons vegetable oil
- 1 tablespoon curry powder
- Salt and pepper to taste
- Water as needed
- 2 cups of cornmeal
- 4 cups of water
Instructions:
- Rinse the kapenta fish with cold water and soak it in hot water for 10-15 minutes to make it softer.
- Drain the water from the fish and put it aside.
- In a large pot over medium flame, heat the oil. Add the onions and cook well until they are soft and clear.
- Add the tomatoes, curry powder, salt, and pepper to the pot and mix well.
- Add the kapenta fish to the pot and stir to coat it with the tomato mixture.
- Add water to cover the fish and bring the mixture to a boil.
- Reduce the heat and allow the mixture to simmer for about 20 minutes, stirring occasionally.
- In another pot, bring 4 cups of water to a boil.
- Add the cornmeal to the boiling water and stir until it thickens, forming a porridge-like consistency.
- Decrease the flame to low and let the Sadza cook for 10-15 minutes, stirring occasionally to prevent it from sticking to the pot.
- Sprinkle the cooked fish with fresh chopped parsley, if desired. Serve hot with Sadza, and enjoy!
- Serve the kapenta stew over the Sadza.
Enjoy this delicious, comforting meal that satisfies your hunger and taste buds!