Difference between revisions of "Kapenta Stew"
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* 1 pound dried kapenta, washed well, or 1 pound fresh kapenta or [[Perch]] | * 1 pound dried kapenta, washed well, or 1 pound fresh kapenta or [[Perch]] | ||
| − | == | + | == Procedures == |
=== For dried fish === | === For dried fish === | ||
# Sauté [[onion]] in [[oil]] until it starts to brown. | # Sauté [[onion]] in [[oil]] until it starts to brown. | ||
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# Add the fish after the [[onion]]s have started to brown and then add the [[tomato]]es in the last 5 minutes. | # Add the fish after the [[onion]]s have started to brown and then add the [[tomato]]es in the last 5 minutes. | ||
| − | [[Category:Zambian Meat | + | [[Category:Zambian cuisine]] |
| + | [[Category:Meat Recipes]] | ||
[[Category:Perch Recipes]] | [[Category:Perch Recipes]] | ||
[[Category:Fish Recipes]] | [[Category:Fish Recipes]] | ||
[[Category:Tomato Recipes]] | [[Category:Tomato Recipes]] | ||
| − | + | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
Latest revision as of 13:55, 15 July 2012
Description
Kapenta is a perch-like fish found in the Zambezi and other rivers of Zambia. Serve with Nshima. Serves: 4
Ingredients
- 1 onion, chopped
- 2 or 3 tablespoons oil
- 2 tomatoes, peeled and cut up
- 1 pound dried kapenta, washed well, or 1 pound fresh kapenta or Perch
Procedures
For dried fish
- Sauté onion in oil until it starts to brown.
- Add tomatoes and sauté another few minutes.
- Add dried kapenta and cook 5 to 7 minutes over a hot fire. water may be added if you prefer a wetter gravy.
