How to cook matemba

KAPENTA or matemba are a delicacy that is popular in different parts of the country. These small fish are readily available, either fresh or dried. Drying the fish in the sun is one way of preserving them. There are many ways of preparing matemba, which, by the way, are an affordable source of protein. Some prefer them fried while others opt to have them stewed or coated. Here, we give you a special recipe to consider.

  Ingredients

300g matemba;

Mixed vegetables, (parboiled);

Robot pepper;

Crushed garlic;

One large tomato;

One small onion;

Oil;

Fish or seafood spice;

Salt to taste

 Directions

1. Soak the kapenta in water for a minimum of 15 minutes.
2. Put oil in a pan on medium heat. Drain the kapenta and place it in the pan.
3. Fry until they are golden brown, then add a bit of spice. Continue frying.
4. Add the pepper, garlic and onion in that order — fry as you put them. When these ingredients blend in well, it is now time to introduce the parboiled veggies and stir.
5. Add tomatoes and close the pot. Allow to simmer for five to eight minutes.

Stir again and put a dash of water and leave to simmer.

Best served with sadza. However, you can serve with any other starches of your choice or eat them like a snack or starter. Enjoy! — bigbite