Kapenta Sauce


Kapenta / Matemba / Ndakala Sauce

Serves:  1-2
Preparation time: 8 minutes
Cook time: 17 minutes
Total time: 25 minutes
Meal type: Main dish/Side dish
Country/Region: Zambia, Zimbabwe


  • 2 cups dried kapenta
  • 1 medium onion, chopped
  • 1 large tomato, chopped
  • 1 tsp curry powder
  • 1 cooking spoon of oil for frying (more or less may be added according to preference)
  • Maggi or Knorr cubes
  • Salt to taste
  • 2 tb spoon vinegar (optional ingredient)
  • Chilli (optional ingredient)


  1. Soak kapenta in cold water for about 5 minutes. Then drain and pat dry with a clean kitchen towel.
  2. In a saucepan, heat oil in a pan, fry kapenta for 5 to 10 minutes till it’s properly cooked. (add optional ingredient of vinegar while frying the kapenta).
  3. Add chopped onion and tomato, stir fry for about 3 minutes. (This may also be stir fried separately and then added to the fired kapenta).
  4. Add curry, salt, maggi or knorr cubes and chilli. Cover saucepan and let it simmer for 4 minutes.
  5. Serve as main or side dish.

*** The recipe and directions are mere guides on how to prepare the dish. Ingredients and outcome may differ according to preference or preparation.

Photo and recipe credit: https://zambiankitchen.com/kapenta-recipe/

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