Recipe: Kapenta

kapenta

🥗Healthier: fresh sardines

💰Cheaper: canned sardines

Canned sardines are more accessible and cost-effective.

coconut milk

🥗Healthier: almond milk

💰Cheaper: evaporated milk

Almond milk is lower in calories, while evaporated milk is often less expensive.

Rinse kapenta under cold water and drain well.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic, chopped green peppers, and grated ginger; cook for 2-3 minutes.

Add diced tomatoes and cook until softened, about 5 minutes.

Incorporate kapenta and stir to combine with the vegetables.

Season with salt, pepper, and chili powder; cook for 5-7 minutes until kapenta is heated through.

Add spinach and cook until wilted, about 2 minutes.

Pour in coconut milk and simmer for 3-4 minutes to meld flavors.

Finish with a squeeze of lemon juice before serving.

Cooking Techniques

Spice Level: