Kapenta Stew

What we know so far

Kapenta are tiny sardine-like fish from Lake Tanganyika, later stocked into Lake Kariba, and sold sun-dried in every Zambian market. Fried crisp and then stewed briefly with onion, tomato and a little curry powder, they are the cheapest fish relish for nshima and one of the most eaten. Zimbabwe calls the same fish and the same dish matemba.

The draft was written from 3 published sources and holds 9 ingredients and 8 steps. It has never been cooked by anybody at AFN, which is why it is waiting.

What claiming it means

1. Cook it the way you actually make it. Change anything in our draft that is wrong, and most of it probably is.
2. Photograph your own, so the page carries a real picture instead of somebody else's.
3. Send it in. An editor reads it, and it publishes with your name on it and a link to your profile.

See every dish waiting