ForkwiseKapenta with Tomato and Onion
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes
A Forkwise original recipe, written by Forkwise. Not yet kitchen-tested.
Ingredients
- 250 g dried kapenta (small dried fish)
- 3 tbsp cooking oil
- 1 large onion, sliced
- 3 ripe tomatoes, chopped
- 1 green pepper, sliced
- ½ tsp salt
- 1 fresh chilli, chopped (optional)
Method
- Pick over the kapenta and rinse it in warm water. Drain well and pat dry.
- Heat the oil in a pan and fry the kapenta, stirring, for 5 to 8 minutes until crisp and golden.
- Add the onion and green pepper and fry until soft.
- Add the tomatoes, salt and chilli, cover and simmer for 8 to 10 minutes until the tomatoes form a thick relish.
- Serve with nshima.
Gluten-free check: Buy plain dried kapenta. Pre-packed seasoned kapenta may contain flavourings – check the label.
Recipe source: Forkwise · © Forkwise (original recipe) · Original recipe written by Forkwise; not yet kitchen-tested
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