Stew
Kapenta (Matemba) Tomato Stew
About
A punchy relish of tiny sun-dried freshwater sardines from Lake Kariba, a Tonga and wider Zimbabwean staple simmered with tomato and onion and eaten with sadza.
Equipment
- Frying pan or saucepan
- Colander or sieve
- Wooden spoon
- Bowl
Ingredients
Dried kapenta (matemba)2 cups
Onion, sliced1 large
Tomatoes, chopped3 medium
Garlic, minced2 cloves
Cooking oil3 tbsp
Curry powder1 tsp
Fresh chilli or cayenneto taste
Green pepper, chopped (optional)1/2
Saltto taste
Water1/2 cup
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