Entree: Zimbabwe – Northern Culinary Region – Matemba (Small dried salted freshwater fish typically fried and served in a tomato-onion sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Additional 15 min

Total 50 min

Ingredients

Please confirm whether the matemba can be estimated as dried kapenta (a commonly used small freshwater fish); retain the stated 454 g amount.
3 tbsp (45 ml) vegetable oil
1 large onion, about 8 oz (225 g), thinly sliced
2 medium tomatoes, about 8 oz (225 g), chopped
2 cloves garlic, about 0.1 oz (3 g), minced
1–2 fresh green chilies, sliced (adjust to taste)
2 tbsp (30 g) smooth peanut butter (optional for richness)
1/2 cup (120 ml) water
1 tbsp (15 ml) lemon or lime juice
Salt to taste
2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Rinse the dried matemba quickly under cold water to remove dust, then soak in cold water for 10–15 minutes to reduce excess salt. Drain and pat dry with paper towels.
2. Heat 2 tbsp (30 ml) vegetable oil in a large skillet over medium-high heat. Fry the dried matemba in batches until crisp and golden, about 2–3 minutes per side. Transfer to a plate lined with paper towels.
3. In the same skillet, add the remaining 1 tbsp (15 ml) oil if needed and reduce heat to medium. Add the sliced onion and sauté until soft and translucent, about 6–8 minutes.
4. Add the minced garlic and sliced chilies and cook 1 minute until fragrant. Stir in chopped tomatoes and cook until they break down and form a sauce, about 8–10 minutes.
5. If using, whisk peanut butter into 1/2 cup (120 ml) water until smooth and add to the tomato mixture. Simmer 3–4 minutes to combine and thicken slightly. Taste and adjust salt.
6. Return the fried matemba to the skillet, gently folding them into the sauce so they warm through without breaking apart, 2–3 minutes.
7. Finish with lemon or lime juice, scatter chopped cilantro or parsley over the top, and serve hot with sadza (maize porridge), rice, or crusty bread.