• 250g dried Kapenta
  • 1 medium onion

Kapenta (matemba), both fresh and dried are part of our cuisine here in Zimbabwe. There are a couple of ways you can prepare it from coating to stewing and to this here version where they are simply fried then a chopped onion added to it and sauteed. This is usually served with some sadza and muriwo or if you wish, you can even have it as a snack during the day or a starter even.

Quick Instructions

  1. Put your dried kapenta (250g) in a bowl and chop your onion (1medium  onion).  Pour hot water over the kapenta (enough to completely immerse them). Soak for 15 minutes then drain and pat dry your kapenta. (The soaking is done to remove the excess salt which is used to preserve the kapenta during the drying up process.)
  2. Heat oil in pan and add your kapenta.  Fry until it is browned then add your chopped onion. Fry until the onions are cooked through (about 2 minutes). Enjoy!

 


Pictorial Detailed Instructions

Step 1

Put your dried kapenta in a bowl (a) and chop your onion (b). Pour hot water over the kapenta (c) (enough to completely immerse them). Soak for 15 minutes then drain and pat dry your kapenta (d). (The soaking is done to remove the excess salt which is used to preserve the kapenta during the drying up process.)

 

Step 2

Heat oil in pan and add your kapenta (a). Fry until it is browned (b) then add your chopped onion (c). Fry until the onions are cooked through (about 2 minutes) (d). Enjoy!

 

Pan fried Matemba (Kapenta)

Pan-fried Matemba (Kapenta)

 

Simple and straightforward right? Next time you have Kapenta on the menu, why not try this simple recipe. I would love to hear from you how it all went. Sign-up for our our mailing list here in order to receive latest recipes by email.

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