Zambian Kapenta, Chikanda Curry and Impwa

Black Garlic’s Clara Kapelembe-Bwali, Lulu Haangala Wood and William Lubinda Wood share their favourite Zambian dishes!

Kapenta

Ingredients:

2 cups kapenta
1/2 onion, chopped
2 pinches salt
1/2 tomato, chopped
3 cloves garlic
Cooking oil
1/2 tsp curry powder

Method:

Pour hot water over Kapenta. Let it sit for 5 minutes. Drain and wash. In a clean pan add cooking oil. Fry Kapenta until golden brown. Add onion and garlic, mix. Add tomato in the middle of the pan. Cover it with Kapenta. After three minutes mix well.

Chikanda Curry

Ingredients:

Chikanda
Salt
1 Tomato, grated
1 tbsp Curry powder
1 tsp Ginger, chopped
1 garlic clove, chopped
1 tbsp Chicken/barbecue spice
2 Spring onions, chopped
Cooking oil

Method:

Cut chikanda in small cubes. Set aside.
In a clean pan, add onion, garlic, ginger. Once cooked add grated tomato, curry powder and chicken spice. Simmer. Add chikanda.
Add spring onion.

Impwa

Ingredients:

Impwa
1 tomato, chopped
1 onion, chopped
Salt to taste
Cooking oil

Method:

Fry impwa until nice and golden brown. Remove and set impwa aside. Add onion. Add tomato once mixed add back fried impwa. Mix well.