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Olipa Katongo Kunda
Olipa Katongo Kunda
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Recipe Information

Recipe Available
Video-Specific Recipe

Dry Fish

Cultural Context

Originating from the lakes of Zambia, Dry Fish is a staple in Zambian cuisine, often enjoyed with nshima or as a snack. Traditionally, this method of preservation allowed communities to store fish for longer periods, especially during the dry season. Today, it remains a beloved dish in many households and is celebrated for its rich flavor and nutritional value, often adapted with various spices and accompaniments.

ZambianZMmain
180 min
medium
4 servings
Servings4
dried fish
2 onions
oil

fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based alternative, while canned fish is often less expensive.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: sunflower oil

Olive oil is healthier, while sunflower oil is typically cheaper.

1

Wash the dried fish in lukewarm water to remove gills, excess oils, sand, and debris.

2

Cut 2 onions into large rings and place them evenly at the bottom of the pot.

3

Fry the fish evenly on both sides in hot oil.

4

Put the pot on the stove until the onions at the bottom start to cook.

Cooking Techniques

dryingfrying

Equipment Needed

potstove

Spice Level:

🌶️🌶️🌶️

Allergens

fish

Also Known As

Dried FishKapentaBream

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