Entree: Zimbabwe – National Cuisine – Matemba (Pan-fried small dried lake fish served with an onion and tomato relish)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 25 min

Ingredients

- 1 lb (454 g) dried matemba (small dried/smoked lake fish)
- 1/4 cup (60 ml) vegetable oil
- 1 large onion, thinly sliced, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (280 g)
- 2 cloves garlic, minced (about 6 g)
- 1 small fresh red chili, finely chopped (about 5 g) or 1/4 tsp (1 g) crushed red pepper
- 1 tbsp (15 ml) white vinegar or lemon juice
- 1 tbsp (15 ml) Worcestershire sauce (optional)
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh cilantro or parsley
- Cooked sadza, white rice, or boiled maize meal to serve (optional)

Instructions

1. Rinse the dried matemba briefly under cold water to remove surface dust, then pat dry with paper towels.
2. Heat the vegetable oil in a large skillet over medium-high heat until shimmering.
3. Add the dried matemba in a single layer and fry 3 to 5 minutes per side until golden brown and crisp; work in batches if necessary. Transfer fish to a plate lined with paper towels to drain.
4. In the same skillet, reduce heat to medium and add the sliced onion. Sauté 5 to 7 minutes until softened and beginning to brown.
5. Add the minced garlic and chopped chili and cook 30 seconds until fragrant. Stir in the chopped tomatoes and cook 4 to 6 minutes until they break down into a saucy relish.
6. Stir in the vinegar and Worcestershire sauce, season with salt and pepper, and add 2 to 3 tablespoons (30–45 ml) water if the mixture is too dry. Simmer 2 minutes to marry flavors.
7. Return the fried matemba to the skillet, gently toss to coat with the tomato-onion relish, and heat through 1 to 2 minutes.
8. Remove from heat, stir in chopped cilantro or parsley, adjust seasoning, and serve immediately with sadza, rice, or boiled maize meal.