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Matemba Stew with Tomatoes and Onions
A flavorful and protein-rich stew made with small dried fish (Matemba/Kapenta), simmered in a savory tomato and onion sauce. A staple in Zimbabwean cuisine.
ð§ ææ
- 250 g Dried Matemba (Kapenta)(rinsed)
- 1 medium Onion(chopped)
- 2 large Tomatoes(chopped)
- 2 cloves Garlic(minced)
- 2 tbsp Vegetable oil
- 0.5 cup Water
- 0.5 tsp Salt(or to taste)
- 0.25 tsp Black pepper(freshly ground)
- 1 tsp Curry powder(optional)
- 2 tbsp Fresh coriander(chopped, for garnish)
ðšâð³ äœãæ¹
- 1
Rinse the dried Matemba under cold water. If very salty, you can soak them in boiling water for 5-10 minutes, then drain and pat dry.
- 2
Heat vegetable oil in a pan over medium heat. Add chopped onion and sauté until softened and translucent, about 5 minutes.
- 3
Add minced garlic and cook for another minute until fragrant.
- 4
Add chopped tomatoes, salt, pepper, and curry powder (if using). Cook, stirring, until tomatoes break down and form a sauce, about 5-7 minutes.
- 5
Add the rinsed Matemba to the pan and stir to coat them in the sauce. Add 0.5 cup of water.
- 6
Bring to a simmer, then reduce heat to low, cover, and cook for 10-15 minutes, or until the Matemba are tender and the sauce has thickened.
- 7
Taste and adjust seasoning if needed. Garnish with fresh coriander before serving.
- 8
Serve hot with sadza or rice.
ð¡ ããã®ã³ã
- âMatemba can be quite salty, so adjust the added salt accordingly. Soaking can help reduce the saltiness.
- âDon't overcook the Matemba, as they can become mushy.
- âFor a richer flavor, you can add a tablespoon of tomato paste along with the chopped tomatoes.
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- Add a chopped bell pepper for extra color and flavor.
- Include a pinch of chili flakes for a spicier stew.