Kapenta

Ingredients

• Fresh cilantro - 2 tablespoons, chopped
• Water - 1 cup
• Vegetable oil - 2 tablespoons
• Salt - To taste
• Paprika - 1 teaspoon
• Curry powder - 1 tablespoon
• Ginger - 1 teaspoon, grated
• Garlic - 3 cloves, minced
• Tomatoes - 3 medium, chopped
• Onion - 1 large, finely chopped
• Dried kapenta fish - 250 grams

Instructions

1. Rinse the dried kapenta fish in cold water to remove any excess salt.
2. Heat the vegetable oil in a large pan over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger to the pan. Sauté until the onion is translucent.
4. Add the chopped tomatoes, curry powder, paprika, and salt to the pan. Cook for 5 minutes, stirring occasionally.
5. Add the rinsed kapenta fish to the pan and stir to combine with the tomato mixture.
6. Pour in the water and bring the stew to a simmer. Cover the pan and cook for 15 minutes, or until the fish is tender.
7. Remove the lid and cook for an additional 5 minutes to allow the stew to thicken slightly.
8. Garnish with fresh cilantro before serving.
9. Serve the Kapenta stew hot with steamed rice or sadza (Zimbabwean cornmeal porridge).