Fried Kapenta

Kapenta

Ingredients8

• dried kapenta250 g
• onion1 large
• tomatoes2
• vegetable oil3 tbsp
• garlic2 cloves
• fresh green chili1
• salt1 tsp
• water500 ml

Method

1. Rinse the dried kapenta under cold water, soak in the water for 10 minutes, then drain well.
2. Slice the onion, chop the tomatoes, mince the garlic, and slice the chili.
3. Heat the oil in a wide pan over medium-high heat and fry the drained kapenta until lightly crisp, then set aside.
4. In the same pan, soften the onion, then add the garlic and chili and cook briefly.
5. Add the tomatoes and salt and simmer until they break down into a sauce.
6. Return the kapenta to the pan, stir to coat, and cook for a few minutes more before serving.