Sadza neKapenta

 🍽️ Dish: Sadza neKapenta

(Maize porridge with dried small fish — locally called “Kapenta” or “Matemba”)

---

🧺 Ingredients

Sadza

2 cups maize meal (mielie-meal)

4 cups water

Kapenta Stew

250 g dried kapenta (matemba)

1 medium onion, chopped

1–2 large tomatoes, chopped

1 tsp curry powder

2 tsp tomato paste (optional)

1 tsp minced garlic

2 tbsp cooking oil

A splash of water

Chopped spring onions for garnish

---

🍳 Preparation

1. Sadza

1. Combine 1 cup maize meal with 2 cups cold water to form a smooth slurry.

2. Boil the remaining 2 cups of water in a pot.

3. Slowly add the slurry while stirring continuously.

4. Once thickened, gradually add more maize meal to reach a firm, dough-like consistency.

5. Lower heat, cover, and steam for a few minutes.  

2. Kapenta Stew

1. Soak dried kapenta in boiling water for 10–15 minutes, then drain and pat dry.

2. Heat oil in a pan, fry kapenta until lightly browned, then set aside.

3. In the same pan, sauté onion and garlic with curry powder for ~1 minute.

4. Add tomatoes and tomato paste, cook for ~3–5 minutes until soft.

5. Add a splash of water, return kapenta to the pan, simmer for 3–5 more minutes.

6. Garnish with spring onions and remove from heat.  

---

🍛 Serving

Scoop sadza in a bowl, flatten slightly, and pour the kapenta stew around it.

Often served alongside muriwo (leafy greens) like covo or rape for a complete plate.  

---

🌍 Cultural Notes

Kapenta is a popular, affordable protein source from dried small fish—economical and nutritious.

Sadza is Zimbabwe’s staple carbohydrate, eaten daily, and served communally using clean hands.

This meal is common in rural and urban areas, linking families, livelihoods, and nutrition.