Appetizers
Kapenta Fritters
Ingredients
- 150 g (5 oz) dried kapenta, rinsed and soaked for 20 minutes
- 150 g (1 1/4 cups) plain flour
- 1 tsp baking powder
- 1 egg
- 180 ml (3/4 cup) water
- 1 small onion, finely chopped
- 1 red chilli, finely chopped (optional)
- Salt and pepper, to taste
- Vegetable oil, for frying
Method
- Drain the soaked kapenta well and roughly chop or pulse briefly in a food processor.
- In a mixing bowl, combine the flour, baking powder, egg and water to form a smooth batter.
- Stir in the chopped kapenta, onion, chilli if using, salt and pepper.
- Heat about 1 cm (1/2 inch) of oil in a frying pan over medium heat.
- Drop spoonfuls of the batter into the hot oil and fry for 2-3 minutes per side until golden brown and crisp.
- Drain on paper towels and serve hot.
Introduction: Kapenta, small dried freshwater fish harvested from Lake Kariba and Lake Tanganyika, are a beloved Zambian ingredient prized for their intense savoury flavour.
Cultural Background: Kapenta, small dried freshwater fish harvested from Lake Kariba and Lake Tanganyika, are a beloved Zambian ingredient prized for their intense savoury flavour. Ground and mixed into a light batter, they’re fried into crisp, flavourful fritters enjoyed as a starter or snack.
Tips: Soak the kapenta well to soften and reduce excess saltiness before mixing into the batter. Fry at a steady medium heat for even cooking without burning. Serve immediately for the best crisp texture.
Variations: Add finely chopped coriander to the batter for extra freshness. Serve with a simple tomato relish for dipping. Add a pinch of curry powder for a spiced version. Not applicable in its traditional form; the dish is defined by dried fish.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat in a dry pan over medium heat for 2-3 minutes per side, or in an oven at 180°C (350°F) for 5-8 minutes.
Nutrition: Per serving (approx., 2 fritters): 190 kcal, 10 g protein, 20 g carbohydrates, 8 g fat, 1 g fibre.
FAQs:
Q: Where can I find dried kapenta?
A: It’s available at African grocery stores, particularly those specialising in Southern or Central African products.
Q: Can I use a different small dried fish?
A: Yes, other small dried fish such as anchovies can be substituted, though the flavour will differ slightly.
Q: Are these fritters very salty?
A: Kapenta has a naturally savoury, salty flavour, so soaking well and tasting the batter before frying helps balance the seasoning.
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