Zimbabwe borders with Zambia and the two countries are separated by the Zambesi river. In 1959 the Kariba dam was opened and some farmers started farming tiger fish. However there wasn’t enough food for the tiger fish so the farmers introduced kapenta fish into the Zambesi river to feed the tiger fish. Kapenta fish originates from Lake Tanganyika. The Kapenta fish did so well in the Zambesi river that the tiger fish had more than enough and the people working in the fisheries started fishing for Kapenta.
Kapenta fish is sold dried in most places. This works out OK because a large population does not have refrigeration. What makes kapenta popular is that it is affordable; one cup can feed up to four people. For me its the convenience, you only need ten minutes to make kapenta. The easiest is sautéing the fish in a splash of cooking oil.
I have always eaten Kapenta with sadza and nothing else so I wanted to try something new. I love the Bermuda fish chowder and decided to use kapenta in place of the snapper that is usually used.
Kapenta Soup
Ingredients
- 2 tablespoons vegetable oil
- 3 stalks celery chopped
- 2 carrots chopped
- 1 onion chopped
- 1 green bell pepper chopped
- 3 cloves garlic minced
- 4 cups fish stock
- 2 potatoes peeled and cubed
- 1 cup crushed tomatoes
- 1 tbsp red pepper flakes
- 1 teaspoon ground black pepper
- 1 bay leaf
- 2 cups dry kapenta
Instructions
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Heat oil in a large soup pot over medium heat. Add celery, carrots, onion, green pepper, and garlic. Sauté about 8 minutes.
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Add fish stock, potatoes, tomatoes, red pepper flakes, bay leaf, and ground black pepper. Simmer until potatoes are tender, stir often for about 30 minutes.
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Soak kapenta in boiling water. and Leave for about 5 minutes. Drain the water and add fish to the broth. Simmer until kapenta is tender, about 10 minutes.