Kariba Kapenta Atchar

0-fresh-dried-kapentaIngredients
These quantities are the ones we used to make a 150g mayonnaise jar

1 big handful of dried kapenta (to fill the jar)
2 generous tablespoon of Masala powder
1 generous tablespoon of Crushed Chillies (can use Chilli Powder) – quantities can be reduced or increased depending on how hot you want the atchar to be…
Cooking oil (3 tablespoon + top up of the jar)
White vinegar (about 1 cm)

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Preparation

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Middle size is best

Place the dried kapenta in water for 5-10 minutes to remove excess salt (it still need to be salty)

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Dry lightly on kitchen paper or clothe

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Add the kapenta to the jar

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Add the Masala and chilli, salt and 3 tablespoon of oil
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Stir well.

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Add the white vinegar
Fill the jar with cooking oil to cover the kapenta

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Can be consumed after 3 days.

As the jar was eaten quickly, we do not know how long we can keep it. Currently, it stayed at room temperature (hot…) for 1 week…

 

Utilisation
Enjoy with fried kapenta, Sadza (similar to polenta) and vegetables (variety of spinach, fried) – or with rice – or with a vegetable salad – or… let us know, how you eat them!
Fried your next batch of kapenta with the oil from the jar

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