Matemba

About This Recipe

Matemba refers to kapenta—tiny dried sardine-like fish harvested from Lakes Kariba and Tanganyika—fried up into a savory, intensely flavored relish that is one of Zimbabwe's most beloved sadza accompaniments. Despite their diminutive size, matemba pack an enormous punch of umami that elevates the humble sadza experience. They are affordable and widely available across Zimbabwe, making matemba an everyday food of enormous cultural significance, particularly in communities around Lake Kariba. The preparation is simple—soaked, fried with aromatics—but the result is deeply satisfying.

Ingredients

Serves 4

• 200 gdried kapenta (or dried anchovies/sardines)
• 2 tbspvegetable oil
• 1 largeonion, sliced
• 3 mediumtomatoes, diced
• 2 wholegreen chilies, sliced
• 3 clovesgarlic, minced
• 0.5 tspsalt (taste first—fish is already salty)
• 0.25 tspblack pepper

Instructions

1. 1

   Soak the fish

   Cover dried matemba with lukewarm water and soak for 15 minutes to rehydrate slightly and reduce excess saltiness. Drain and pat dry.

2. 2

   Dry-fry the fish

   In a dry pan over medium heat, dry-fry the matemba for 3–4 minutes, stirring, until lightly crisped. Remove and set aside.

3. 3

   Sauté aromatics

   Add oil to the pan. Sauté onion for 6 minutes until softened. Add garlic and chili and cook 2 minutes.

4. 4

   Add tomatoes

   Add diced tomatoes and cook for 6–8 minutes, stirring occasionally, until the tomatoes break down and form a sauce.

5. 5

   Return fish and finish

   Return the dry-fried matemba to the pan and stir gently to combine. Cook 3 minutes. Taste and adjust seasoning. Serve with sadza.

Variations

• •

  Add a spoonful of peanut butter to the tomato sauce for a richer, creamier relish.

• •

  Include sliced okra with the tomatoes for extra body.

• •

  Serve with muriwo (greens) alongside the sadza for a balanced plate.

Storage

Refrigerate for up to 3 days. The flavor deepens overnight.

Frequently Asked Questions