Entree: Zambia – Kapenta with Nshima (Dried small freshwater fish cooked and served with thick maize porridge)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 lb (454 g) dried kapenta
- 1/4 cup (60 ml) vegetable oil
- 1 medium onion, sliced, about 6 oz (170 g)
- 2 cloves garlic, minced, about 0.3 oz (8 g)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 1 small hot pepper (e.g., peri-peri or bird’s eye), finely chopped, optional
- 1/2 tsp (2.5 ml) salt for relish, or to taste
- Freshly ground black pepper to taste
- 3 cups (720 ml) water for cooking kapenta, plus more as needed
- 3 cups (360 g) white maize meal (coarse cornmeal) for nshima
- 5 cups (1.2 L) water for nshima
- 1 tsp (5 ml) salt for nshima or to taste
- 1 bunch (approx. 10 oz / 280 g) leafy greens (rape, spinach, or amaranth), washed and roughly chopped
- 1 tbsp (15 ml) vegetable oil for greens

Instructions

1. Rinse the dried kapenta quickly under cold water and drain. Pat lightly to remove excess moisture.
2. In a wide skillet, heat 1/4 cup (60 ml) vegetable oil over medium heat. Add sliced onion and sauté until soft and translucent, about 4–5 minutes. Add minced garlic and chopped hot pepper and cook 1 minute.
3. Add chopped tomatoes and 3 cups (720 ml) water; bring to a gentle simmer. Add the drained kapenta, cover, and simmer on low for 8–10 minutes until fish rehydrates and flavors combine. Taste and season with 1/2 tsp (2.5 ml) salt and black pepper. If you prefer crisp fried kapenta, drain and shallow-fry in hot oil 2–3 minutes until lightly crisp instead of simmering.
4. For the nshima, bring 5 cups (1.2 L) water and 1 tsp (5 ml) salt to a boil in a heavy saucepan. Reduce heat to a gentle boil, then gradually pour in 1 cup (120 g) maize meal while whisking to make a smooth porridge. Continue adding the remaining 2 cups (240 g) maize meal in small handfuls, stirring steadily until thick.
5. When the mixture is very thick and pulls away from the sides, reduce heat to low and cover; cook 5–8 minutes, then vigorously beat and turn the nshima with a wooden spoon or the back of a spatula until smooth and firm. If too stiff, add a little hot water and mix; if too loose, add a tablespoon of maize meal and cook briefly.
6. For the greens, heat 1 tbsp (15 ml) oil in a separate pan over medium-high heat, add chopped greens and a pinch of salt, and sauté until wilted and tender, 3–5 minutes.
7. To serve traditionally, shape nshima into balls and present with kapenta stew and sautéed greens on the side. Eat by hand, breaking off pieces of nshima to scoop the kapenta and greens.