Kapenta and Sadza from Zimbabwe

Typical Culinary from Countries on the Exotic & Delicious African Continent !

No less delicious than cuisine in other continents, deh!

The African continent is the third largest continent in the world after Asia and the Americas. In other words, this continent covers 20.3% of the total land area on Earth. In addition, the African continent also has the largest population after the Asian continent, you know.

There are dozens of countries located on this one continent. Of course, these countries are also rich in culinary specialties that are no less delicious than countries in other continents. For example, like some of the following dishes, do you not like them?

prep time: 15 MINUTES

cook time: 30 MINUTES

total time: 45 MINUTES

Kapenta (or matemba as it is locally pronounced) is a beautiful fish that is eaten almost exclusively in the African regions of Zimbabwe and Zambia due to the large fisheries that harvest them in the nearby Lake Kariba.


1 lb Dried kapenta fish

1 large onion

1 large tomato

4 Cloves Garlic

1 tbsp Olive oil

Salt & pepper to taste


Prepare a large pot of boiling water and place in your kapenta, boil for 15 minutes.

After 15 minutes, remove your kapenta, pat it dry and then chop it into thin chunks ready for frying.

Finely chop your onions and garlic, and add to a hot frying pan of olive oil, cook until browned.

Finely chop the tomatoes and add to the pan along with salt, pepper, groundnut powder and a 1/2 cup of water.

Add your capenta to the pan, making sure to immerse it in the sauce. Cover the pan and leave to simmer for 10 minutes on low heat, stirring half way through.

Take your fish stew off the heat and leave to rest for 2 minutes to allow the sauce to thicken.

Your stewed kapenta is now ready to eat, serve with sadza or boiled rice.


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