Online Reporter
GROWING up, kapenta (matemba) were among my least favourite foods, despite being a readily available and excellent source of nutrition for brain health.
After experimenting with this recipe, however, I have not only come to tolerate them but to also genuinely enjoy them! This just goes to show how rewarding a little experimentation can be.
This crispy, garlic-flavoured kapenta recipe makes for a delicious snack on its own or can be served as a main dish with sadza and on the side, you can have rape in white sauce.
This special recipe serves six people and requires only 20 minutes in preparation and cooking time.
Ingredients
250g kapenta;
One-and-a-half cups plain flour (all-purpose flour);
Two eggs, beaten;
Two cloves garlic;
One teaspoon black pepper;
One teaspoon salt;
Oil for frying;
One teaspoon mixed herbs;
Two cups boiling water
Directions
- Place kapenta in a bowl and pour the boiling water over them. Let them soak for 15 minutes, then drain the water completely. Pat the fish dry with a paper towel.
- In a separate bowl, combine the flour, salt, black pepper and mixed herbs. Stir until well combined.
Set this aside.
- Dip the dried kapenta into the beaten eggs, making sure they are well coated.
- Take the egg-dipped kapenta and coat them evenly in the seasoned flour mixture. For best results, you can do this in batches on a flat plate.
- Heat the oil in a frying pan over medium-high heat. Add the minced garlic to the hot oil and swirl it around until it is fragrant.
Carefully add the coated kapenta in batches, frying them until they are golden brown and crispy.
- Remove the golden brown kapenta from the pan and place them on a plate.
If you are serving them as a snack, you can use a fried vegetable leaf (first steamed for two minutes, then fried for two more minutes) as a base for presentation.
Enjoy your crispy, garlic-coated kapenta! — Zimbokitchen
Online Reporter