4
Ingredients
- 200 g dried kapenta
- 3 ripe tomatoes, crushed
- 2 onions, sliced
- 3 tbsp oil
- 1 small chili
- Salt
- Water
Method
- 01 Rinse the kapenta quickly and drain well.
- 02 Fry in hot oil until lightly crisp, then set aside.
- 03 In the same oil, sweat the onions, then add the tomatoes and chili.
- 04 Return the kapenta with a little water and simmer 10 to 15 minutes.
- 05 Season and serve with bukari or rice.
Kapenta arrived in Katanga cooking through lake fisheries and everyday kitchen practice.
In the same spirit
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