MatembaKapenta in Tomato Sauce

Name: Matemba (Kapenta in Tomato Sauce)
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: Zimbabwe
Ingredients: 200 g Kapenta (dried and rinsed thoroughly); 500 ml Water (cold); 30 ml Vegetable Oil; 150 g Onion (finely chopped); 120 g Green Bell Pepper (finely chopped); 300 g Tomato (finely chopped); 150 ml Water; 2 g Salt (optional); 2 g Black Pepper

Dried kapenta, known as matemba in Zimbabwe, cooked with onion, tomato, and green pepper into a savory relish for sadza.

Prep

20m

Cook

25m

Serves

Estimated

Nutrition

Per serving

147kcal

Calories

Protein

Fat

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

Fish

200g
Kapenta (dried and rinsed thoroughly)

Soaking

500ml
Water (cold)

Relish

30ml
Vegetable Oil
150g
Onion (finely chopped)
120g
Green Bell Pepper (finely chopped)
300g
Tomato (finely chopped)
150ml
Water
2g
Salt (optional)
2g
Black Pepper

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

6 steps

01
Soak the rinsed kapenta in the cold water to soften it and remove excess salt, then drain well.
02
Heat the vegetable oil in a wide pan over medium heat.
03
Add the onion and green bell pepper and cook until softened.
04
Stir in the tomato and cook until it forms a thick sauce.
05
Add the drained kapenta and water and simmer gently around 95°C (203°F) until the fish is tender and the sauce has reduced.
06
Season with the black pepper and add the salt only if needed, then serve hot.

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