Street Food
Grilled Kapenta Skewers
Ingredients
- 250 g (9 oz) dried kapenta, rinsed and soaked for 20-30 minutes
- 2 tbsp vegetable oil
- 1 garlic clove, minced
- 1 tsp paprika
- 1 red chilli, finely chopped, to taste
- Salt and pepper, to taste
- Wooden or metal skewers
Method
- Drain the soaked kapenta well and pat dry.
- In a bowl, toss the kapenta with the oil, garlic, paprika, chilli, salt and pepper to coat evenly.
- If using wooden skewers, soak them in water for 20 minutes beforehand to prevent burning.
- Thread the seasoned kapenta onto the skewers, packing snugly.
- Preheat a grill or grill pan to medium heat and lightly oil the surface.
- Grill the skewers for 4-6 minutes, turning gently, until lightly charred and heated through.
- Serve hot, straight off the skewer.
Introduction: A popular street snack in Zambian towns near the great lakes, dried kapenta is rehydrated, seasoned and skewered before being quickly grilled, delivering a smoky, savoury bite that’s easy and affordable to eat on the go.
Cultural Background: A popular street snack in Zambian towns near the great lakes, dried kapenta is rehydrated, seasoned and skewered before being quickly grilled, delivering a smoky, savoury bite that’s easy and affordable to eat on the go.
Tips: Soak the kapenta well beforehand to soften it before grilling. Use a grill basket or fine skewers to prevent the small fish from falling through grill grates. Serve immediately while hot and crisp at the edges.
Variations: Add a squeeze of lime just before serving for brightness. Increase chilli for a spicier street-stall-style version. Serve alongside roasted mealies for a fuller street-food meal. Not applicable in its traditional form; the dish is defined by dried fish.
Storage: Refrigerate cooked skewers in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 2-3 minutes, or in an oven at 180°C (350°F) for 5 minutes.
Nutrition: Per serving (approx.): 160 kcal, 18 g protein, 3 g carbohydrates, 8 g fat, 0.5 g fibre.
FAQs:
Q: How do I keep the small fish from falling off the skewers?
A: Pack them snugly on the skewers, or use a grill basket for easier handling.
Q: Is this snack very salty?
A: Kapenta has a naturally savoury, salty flavour, so soaking well and tasting before adding extra salt helps balance the seasoning.
Q: Can these be cooked indoors?
A: Yes, a stovetop grill pan works well if an outdoor grill isn’t available.
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