Entree: Zimbabwe – Northern Culinary Region – Kapenta with Sadza (Dried small freshwater fish stewed in a tomato-onion sauce served with firm cornmeal porridge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 8 min

Total 43 min

Ingredients

- 8 oz (225 g) dried kapenta (small dried freshwater fish)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, sliced, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 tbsp (30 g) smooth peanut butter or groundnuts
- 1 small bunch kale or spinach, chopped, about 8 oz (225 g)
- 1 tsp (5 g) smoked paprika or piri-piri (optional)
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (2.5 g) black pepper
- 2 cups (480 ml) water for the stew
- 4 cups (960 ml) water for sadza
- 2 cups (240 g) white maize meal (fine cornmeal) for sadza
- 1/2 tsp (2.5 g) salt for sadza
- 1 tbsp (15 ml) lemon juice or a small handful fresh cilantro for garnish (optional)

Instructions

1. Rinse the dried kapenta briefly under cold water and drain. If very salty, soak in warm water for 10 minutes, then drain and pat dry.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium heat. Add the kapenta and fry briefly, 2–3 minutes, until they darken slightly and become fragrant; remove and set aside.
3. In the same skillet add the remaining 1 tbsp (15 ml) oil and sauté the sliced onion over medium heat until soft and translucent, about 5–7 minutes. Add the minced garlic and cook 1 minute more.
4. Stir in the chopped tomatoes and tomato paste, cooking until the tomatoes break down, about 5–6 minutes. Add the peanut butter and 2 cups (480 ml) water, stirring to form a smooth sauce.
5. Return the fried kapenta to the skillet, season with smoked paprika (if using), 1 tsp (5 g) salt, and 1/2 tsp (2.5 g) black pepper. Simmer gently for 8–10 minutes so the flavors meld and the kapenta soften.
6. Stir in the chopped kale or spinach and simmer 2–3 minutes until wilted but still bright. Taste and adjust seasoning. Add lemon juice or cilantro if desired.
7. While the stew simmers, make the sadza: bring 4 cups (960 ml) water and 1/2 tsp (2.5 g) salt to a boil in a heavy saucepan. Reduce heat to a simmer.
8. Pour the 2 cups (240 g) maize meal gradually into the simmering water, stirring constantly with a wooden spoon to prevent lumps. Continue stirring until the mixture thickens.
9. Cook the sadza on low heat, stirring and pounding the mixture against the sides of the pan, for about 5–8 minutes until it pulls away from the sides and is firm. Remove from heat and shape into a mound.
10. Serve the kapenta stew alongside portions of sadza. Use the sadza to scoop the kapenta and greens, garnishing with lemon wedges or fresh herbs if desired.