Matemba (Zimbabwean Kapenta in Tomato and Onion)
In short: Crisp-fried dried kapenta simmered with onion and ripe tomato into a savory relish, a Zimbabwean favorite served with sadza. It takes about 55 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 35 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 240 kcal
Matemba, also called kapenta, are tiny dried freshwater sardines from Lake Kariba, and they are one of the most common relishes in Zimbabwe. They are rinsed, fried until crisp, then simmered with onion and fresh tomato until they soften into a salty, savory sauce. A small amount goes a long way with a plate of sadza. Dried anchovies work well where kapenta is hard to find.
Instructions
- Soak the kapenta in warm water for 10 minutes, then rinse it under running water, picking out any grit or hard bits. Drain well and pat it completely dry so it fries crisp without splattering.
- Heat 2 tablespoons of the oil in a wide pan over medium heat. Fry the kapenta in a single layer, in two batches if needed, for 3 to 4 minutes, until golden and crisp. Drain on paper towels.
- Add the remaining oil to the pan and cook the onion for 6 minutes, until golden. Stir in the garlic and chili and cook for 1 minute.
- Add the tomatoes and cook for 10 minutes, stirring and mashing, until they break down into a thick sauce.
- Return the kapenta to the pan, add the water and simmer for 5 to 8 minutes, until the fish softens a little and the sauce clings to it. Taste before adding salt, because dried fish is already salty.
- Sprinkle with coriander if using. Serve hot with sadza.
Tips
- Dried kapenta is sold at African grocers. Dried anchovies (ikan bilis) or sprats from Asian markets are a good substitute. Rinse them well to remove excess salt.
- Frying the fish first keeps some texture and gives a nutty flavor. For a softer relish, skip the frying and simmer the soaked fish in the sauce for 15 minutes.
Questions and answers
What is kapenta?
Kapenta is a tiny freshwater sardine caught in Lake Kariba and other lakes, then sun-dried. In Zimbabwe it is also called matemba. It is a cheap, filling relish eaten with sadza.
Can I use fresh fish instead?
Yes. Small fresh sardines or whitebait can be cooked the same way, but they need less cooking time and carry no salt, so season as you go.
How do I reduce the saltiness of dried fish?
Soak it in warm water for 10 to 15 minutes, change the water once and rinse well. Taste the finished relish before adding any salt.
How long does it take to make Matemba (Zimbabwean Kapenta in Tomato and Onion)?
About 55 min in total: 20 min of preparation and 35 min of cooking.
How many calories are in Matemba (Zimbabwean Kapenta in Tomato and Onion)?
About 240 kcal per serving, with 24 g of protein, 9 g of carbohydrates and 13 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 24 g |
| Carbohydrates | 9 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sugar | 5 g |
| Sodium | 900 mg |
Estimated values, calculated from the ingredients.
