Recipe Index

Ingredients

• 10½ oz dried kapenta (small dried fish), rinsed
• 2 1/2 tablespoons vegetable oil
• 1 large onion, finely chopped
• 1 large tomato, chopped
• 1 medium green bell pepper, chopped
• 1/4 teaspoon chili powder (optional)
• 1/4 teaspoon smoked paprika or curry powder
• 1/4 teaspoon salt, or to taste
• 2 tablespoons water, if needed

Method

1. Soak the rinsed kapenta in warm water for 20 minutes, then drain well and pat dry. Pick out any debris.
2. Heat the oil in a wide pan over medium-high heat. Add the kapenta and fry, stirring often, for 8 to 10 minutes until crisp and golden. Remove to a plate.
3. In the same pan, fry the onion for 4 to 5 minutes until softened. Add the green pepper and cook 3 minutes more.
4. Add the tomato, chili powder, paprika or curry powder, and salt. Cook, stirring, for 6 to 8 minutes until the tomato breaks down into a thick sauce; add a splash of water if it dries out.
5. Return the kapenta to the pan and toss through the sauce for 2 to 3 minutes, until heated through and lightly coated but still crisp.
6. Taste for salt and serve hot, traditionally with nshima or rice.

Prep: 30 min · Cook: 40 min · Total: 1 h 10 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data