Kapenta with Sadza

Shopping list

• 250 g dried kapenta — small dried sardines or sprats

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• 4 tbsp vegetable oil — for frying

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• 1 piece onion — thinly sliced

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• 2 piece tomatoes — chopped

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• 1 piece green chilli — finely chopped

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• 1 tsp salt

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• 1 l water — for sadza

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• 400 g white maize meal — fine ground

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Step by step

1. 1

   Rinse the dried kapenta briefly under cold water and pat dry with kitchen paper.

2. 2

   Heat 2 tablespoons of oil in a large frying pan over medium-high heat. Add the kapenta and fry for 5– 7 minutes, turning occasionally, until golden and crispy. Remove and set aside.

3. 3

   In the same pan, add the remaining 2 tablespoons of oil. Fry the sliced onion for 3 minutes until softened, then add the tomatoes and green chilli. Cook for 5 minutes until the tomatoes break down into a thick relish. Season with salt.

4. 4

   Return the fried kapenta to the pan, stir gently to coat in the tomato relish, and keep warm.

5. 5

   To make the sadza, bring the litre of water to a rolling boil in a heavy-bottomed saucepan. Add a pinch of salt.

6. 6

   Sprinkle in about 100 g of maize meal, stirring constantly with a wooden spoon to prevent lumps. Let it simmer for 2 minutes.

7. 7

   Add the remaining maize meal gradually, stirring vigorously. Reduce heat to low and continue stirring and turning the mixture for 10– 15 minutes until it is very thick, smooth, and pulls away from the sides of the pan.

8. 8

   Shape the sadza into a mound on a serving plate. Serve hot alongside the kapenta and tomato relish.