Kapenta with Tomato and Onion

Shopping list

• 200 g dried kapenta or whitebait — rinsed and patted dry

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• 3 tbsp vegetable oil — for frying

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• 1 piece onion — finely chopped

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• 2 clove garlic cloves — minced

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• 3 piece ripe tomatoes — chopped

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• 1 tbsp tomato purée

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• 1 piece green chilli — sliced, seeds removed if less heat desired

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• 1 tsp ground coriander

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• 1 tsp salt — or to taste

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• 2 tbsp fresh coriander — chopped, for garnish

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Step by step

1. 1

   Heat 2 tablespoons of the oil in a large frying pan over medium-high heat until shimmering.

2. 2

   Add the dried kapenta in a single layer and fry for 3– 4 minutes, turning occasionally, until golden and crisp. Remove and set aside on kitchen paper.

3. 3

   In the same pan, add the remaining tablespoon of oil and reduce heat to medium. Add the chopped onion and sauté for 5 minutes until softened and translucent.

4. 4

   Stir in the minced garlic and sliced green chilli, cooking for 1 minute until fragrant.

5. 5

   Add the chopped tomatoes, tomato purée, ground coriander, and salt. Stir well and cook for 8– 10 minutes, stirring occasionally, until the tomatoes have broken down into a thick sauce.

6. 6

   Return the fried kapenta to the pan and gently fold into the tomato mixture. Simmer for 2– 3 minutes to allow the flavours to meld.

7. 7

   Taste and adjust seasoning. Garnish with fresh coriander and serve hot with nsima (maize porridge) or steamed rice.