Zesty Zambian Kapenta with Roasted Peppers

Name: Zesty Zambian Kapenta with Roasted Peppers
Prep time: 1 h
Cook time: 1 h
Total time: 1 h
Yield: 4
Cuisine: Main Course
Ingredients: Dried Kapenta; Salt; Smoked paprika; Oil for frying (vegetable or sunflower); Red bell pepper, sliced; Yellow bell pepper, sliced; Green bell pepper, sliced; Olive oil; Salt; Black pepper; Lemon juice; Garlic, minced; Chili flakes; Fresh coriander, chopped; Lime wedges; Fresh coriander leaves

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

Dried Kapenta

200g (small, sun-dried fish)

Salt

1 teaspoon

Smoked paprika

1 teaspoon

Oil for frying (vegetable or sunflower)

For the Roasted Peppers

Red bell pepper, sliced

Yellow bell pepper, sliced

Green bell pepper, sliced

Olive oil

2 tablespoons

Salt

1 teaspoon

Black pepper

1 teaspoon

For the Marinade

Lemon juice

2 tablespoons

Garlic, minced

1 tablespoon

Chili flakes

2 teaspoons

Fresh coriander, chopped

3 tablespoons

For the Garnish

Lime wedges

1 lime, cut into wedges

Fresh coriander leaves

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.

Do not overcrowd the Kapenta in the frying pan, as this will prevent even cooking.

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