AfriCuisine

HOW TO MAKE ZAMBIA KAPENTA RECIPE.

This is a traditional Zambian recipe for a classic stew of dried fish cooked in an onion and tomato sauce,served with vegetables and boiled rice or any solid.

Kapenta is a perch relative found in the Zambezi river of Zambia. It is traditionally sun-dried to preserveit. Any dried fish can be used in this recipe.

INGREDIENTS:

 1 onion, chopped 3 tbsp oil 2 tomatoes, blanched, peeled and chopped 450g Kapenta dried fish

METHODS:

Fry the onion in the oil until it starts to brown then add the tomatoes and fry for a few more minutes. Add the dried fish (flaked and with bones removed) then cook for 7 minutes over a high flame. Serve on a bed of rice or any solid

NOTE: Kapenta can be bought on Afrifood Mart online store

HOW TO MAKE NIGERIAN AFRICAN SALAD(ABACHA)

INGREDIENTS:

• 1)7 Handfuls of Abacha known Tapioca
• 2)Palm Oil
• 3)Grind Dry Pepper
• 4)Salt
• 5)2 Cubes of Maggi
• 6)2 wraps of Ogiri(locust beans)
• 7)Utazi leaves
• 8)Fried/Dried Fish.
• 
  
• METHOD:
• 1.Wash your dry fish in warm water and soak it in salty water. Keep it aside and start the other preparations.
• 2.Pour the Abacha in a sieve and sprinkle hot water on it and turn simultaneously until it softens a bit.
• 3.Place your frying pan on fire, when it gets hot, bring it down and pour oil it.Melting the oil will help the oil to easily get into union with the Abacha/Jigbo.

4.Bring out your clean Aluminum pot/Clay pot.Open the 2 wraps of Ogiri. Hmmmmmmm, the smell circulates round....mix the ogiri with the palm oil

5.Pour the Abacha into the pot(Aluminum/Clay).mix thoroughly with the palm oil/ogiri.remember to add more palm oil if the abacha looks dry or pale.

6.Add salt,pepper,dried fish,crayfish ad the utazi leaf(in small quantity)

7.Turn and serve with chilled drink

NOTE: The ingredients of this reciepe are sold on Afrifood Mart.

HOW TO MAKE ZIMBABWEAN SADZA

Sadza is the Zimbabwean version of a food that is a staple in southern and east Africa. It is the equivalent of ugali in Kenya, nsimain Malawi and bogobe in Botswana. Various types of meal can be used to make sadza. Among these are: maize (corn) meal, sorghum meal and ground rice. Maize meal seems to be the most popular of these.

INGREDIENTS:

• 4 cups water
• 2-3 cups maize or millet or sorghum or rice meal (more or less, depending on the consistency required)

METHODS:

1. Boil 3 cups of water.
2. In a saucepan, make a paste using some of the meal with a cup of cold water. Add the hot water.
3. Place on medium high heat and stir with a wooden spoon until mixture thickens, like porridge. Watch carefully to avoid 'sadza burns' when it starts boiling.
4. Cover the saucepan and simmer for some time - about 15 minutes. Lower the heat a little to prevent burning at the bottom. It should not boil too vigorously. If the water/meal mixture is just right, the sadza will boil without spilling over. However if it is too thin it might spill over, especially when the saucepan lid is on. Keep an eye on it.
5. Remove the lid and gradually add meal, stirring all the and flattening any lumps that may form. All the meal should mix into the porridge. The water and meal are well-blended in good sadza which has a bit of shine and elasticity.
6. Continue to add and stir until the sadza thickens to required consistency - some people prefer it thin, others prefer it thicker. When you do not know the people's taste, leave it a medium thickness. At this point the sadza requires strong stirring, especially if making large quantities.
7. Reduce the heat to very low. Cover and leave for a few minutes to allow further cooking.
8. Stir the sadza once again before dishing with a wet curved wooden spoon. Sadza can be served with vegetables with peanut butter, meat, poultry, fish or soured milk.

NOTE: Sadza Ingredients can be found at Afrifood Mart.Place your Order now.