Entree: Zimbabwe – Southern Culinary Region – Kapenta with Sadza (Small freshwater fish cooked in a tomato-onion sauce served with stiff maize porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- For the sadza:
- 4 cups (960 ml) water
- 2 cups (240 g) white maize meal (fine cornmeal)
- 1 tsp (5 g) salt
- 1 tbsp (14 g) butter (optional)
- For the kapenta:
- 12 oz (340 g) dried kapenta (small freshwater fish)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced (about 0.21 oz (6 g))
- 2 medium tomatoes, chopped (about 10 oz (280 g))
- 2 tbsp (30 ml) smooth peanut butter
- 1–2 green chilies, sliced (optional)
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1/2 cup (120 ml) water (adjust as needed)
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- For the sadza:
- 4 cups (960 ml) water
- 2 cups (240 g) white maize meal (fine cornmeal)
- 1 tsp (5 g) salt
- 1 tbsp (14 g) butter (optional)
- For the kapenta:
- 12 oz (340 g) dried kapenta (small freshwater fish)
- 3 tbsp (45 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced (about 6 g)
- 2 medium tomatoes, chopped (about 10 oz / 280 g)
- 2 tbsp (30 ml) smooth peanut butter
- 1–2 green chilies, sliced (optional)
- 1/2 tsp (2.5 g) salt, or to taste
- 1/4 tsp (1 g) black pepper
- 1/2 cup (120 ml) water (adjust as needed)
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Make the sadza: bring 4 cups (960 ml) water to a boil in a heavy saucepan, add 1 tsp (5 g) salt.
2. Reduce heat to medium-low and gradually sprinkle in 2 cups (240 g) maize meal while whisking or stirring constantly to avoid lumps.
3. Continue to cook, stirring vigorously until the mixture thickens and pulls away from the sides, about 5–7 minutes. Reduce heat to low, cover, and simmer, stirring and turning the porridge with a wooden spoon or spatula every few minutes until firm and smooth, about 8–10 more minutes.
4. Remove from heat and stir in 1 tbsp (14 g) butter if using; shape the sadza into a mound or divide into 4 portions and keep covered and warm.
5. Prepare kapenta: if kapenta is very salty or dusty, briefly rinse and drain; otherwise use as is. Heat 3 tbsp (45 ml) vegetable oil in a large skillet over medium heat.
6. Add sliced onion and cook until soft and translucent, about 5–7 minutes. Add minced garlic and cook 30 seconds until fragrant.
7. Stir in chopped tomatoes and sliced chilies, simmer 5–7 minutes until tomatoes break down and form a sauce.
8. Whisk in 2 tbsp (30 ml) peanut butter and 1/2 cup (120 ml) water to loosen the sauce; simmer gently to combine.
9. Add kapenta to the sauce, season with 1/2 tsp (2.5 g) salt and 1/4 tsp (1 g) black pepper, and simmer gently 5–8 minutes so the fish heats through and absorbs flavor. Adjust seasoning.
10. Serve each portion of sadza with a generous spoonful of kapenta on the side or placed on top; garnish with chopped cilantro if desired.