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Rinse Kapenta
Rinse dried kapenta in cold water to remove excess salt and any grit. Drain well.
Some cooks soak kapenta for 10 minutes to reduce saltiness — taste first and decide.
Tiny dried sardines fried with tomatoes and onions — a protein-packed Zambian staple from Lake Kariba.
Kapenta are tiny freshwater sardines from Lake Kariba and Lake Tanganyika that have become one of Zambia's most important protein sources. Sun-dried and sold in markets across the country, these little fish are an affordable nutritional powerhouse. The fishing boats that catch kapenta at night using bright lights are a magical sight on the lake.
Tiny dried sardines fried with tomatoes and onions — a protein-packed Zambian staple from Lake Kariba.
Best for everyday meals, with a easy cooking level and about 30 minutes total.
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