Entree: Zimbabwe – National Cuisine – Kapenta neSadza (Dried small freshwater fish with maize porridge)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 8 oz (225 g) dried kapenta (small dried freshwater sardines)
- 2 tbsp (30 ml) vegetable oil or sunflower oil
- 1 medium onion, thinly sliced (about 6 oz / 170 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g) or 1 cup (240 ml) canned crushed tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 small red chili, seeded and chopped (optional)
- 1 cup (240 ml) water or fish stock
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh parsley or coriander (cilantro), optional
- For sadza:
- 4 cups (960 ml) water
- 2 cups (240 g) white maize meal (cornmeal)
- 1/2 tsp (2.5 g) salt
- 1 tbsp (15 g) butter or cooking fat (optional)

Instructions

1. Rinse the dried kapenta briefly under cold water and drain well; set aside.
2. Heat the vegetable oil in a medium skillet over medium heat. Add the sliced onion and sauté until soft and translucent, about 5–7 minutes.
3. Add the minced garlic and chopped chili (if using) and cook 1 minute until fragrant. Stir in the chopped tomatoes and tomato paste and simmer 3–5 minutes until the tomatoes break down.
4. Pour in 1 cup (240 ml) water or fish stock, then add the drained kapenta. Gently simmer the kapenta in the tomato-onion sauce for 6–8 minutes so they rehydrate and absorb flavor. Season with salt and pepper and stir in chopped parsley or coriander if using. Keep warm on low heat.
5. Meanwhile, make the sadza: bring 4 cups (960 ml) water to a boil in a heavy saucepan. Stir in 1/2 cup (60 g) of the maize meal to make a smooth porridge base, then reduce heat to low.
6. Gradually add the remaining 1 1/2 cups (180 g) maize meal, stirring constantly with a wooden spoon until the mixture thickens and pulls away from the sides of the pan. Cook, stirring and turning the sadza against the sides of the pan, 3–5 minutes until firm and smooth. Add the butter or fat if using and adjust salt.
7. To serve, mound sadza on plates and shape with a spoon or wet hands; place the kapenta stew alongside or on top. Eat traditionally by tearing off pieces of sadza and using them to scoop the kapenta and sauce.