Kapenta is a perch-like fish found in the Zambezi and other rivers of Zambia. Most of a fisherman’s catch is sun-dried and keeps for a long time. Mrs. Gertrude Zulu, who was president of the YWCA in Lusaka when I was there, told me how she prepared Kapenta.
1 onion, chopped
2 or 3 tablespoons oil
2 tomatoes, peeled and cut up
1 pound dried kapenta, washed well, or 1 pound fresh kapenta or perch
For dried fish: sauté onion in oil until it starts to brown. Add tomatoes and sauté another few minutes. Add dried kapenta and cook 5 to 7 minutes over a hot fire. Water may be added if you prefer a wetter gravy.
If using fresh fish, add the fish after the onions have started to brown and then add the tomatoes in the last 5 minutes.
Serve with Nshima.
Serves 4.
country : Zambia
course : fish dish
source : Best of Regional African Cooking / Harva Hachten