Zesty Zambian Kapenta with Roasted Peppers
A Flavorful African Delight
Dive into this traditional Zambian dish featuring tiny fried fish paired with colorful roasted peppers for an irresistible blend.
- 1 h 10 min
- 4
- Intermediate
Ingredients
For the Kapenta
For the Roasted Peppers
For the Marinade
For the Garnish
Preparation
Marinating the Kapenta
Rinse and Dry
Rinse the Kapenta in cold water and pat dry with a kitchen towel.
Ensure the Kapenta are fully dry before frying for optimum crispness.
Season the Fish
Mix the salt and smoked paprika in a bowl, then coat the Kapenta evenly.
Rest
Set aside for 15 minutes to absorb flavors.
Preparing the Roasted Peppers
Preheat Oven
Preheat the oven to 200°C (400°F).
Season Peppers
Lay the pepper slices on a baking sheet, drizzle with olive oil, and season with salt and black pepper.
Roast Peppers
Roast for 25-30 minutes or until the edges start to char.
Stir the peppers halfway through roasting for an even char.
Cooking Process
Frying the Kapenta
Heat oil in a skillet over medium-high heat. Add Kapenta and fry until golden brown and crispy, about 5 minutes.
Roasting the Peppers
Transfer the roasting pan to the top rack for the final 5 minutes for added caramelization.
Combining
Toss the fried Kapenta with the marinade before serving.
Plating & Serving
Zesty Zambian Kapenta with Roasted Peppers
Zesty Zambian Kapenta with Roasted Peppers
Plating & Serving
Arrange the Kapenta over a bed of roasted peppers and garnish with fresh coriander leaves and lime wedges for a vibrant presentation.