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Local food map
Lusaka (Zambia)
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Main course
Fish & Seafood
Food Flavour DNA
Nutritional Values
500kcal
40gProtein
20gCarbs
28gFat
3gFibre
300 gServing
* Per serving · 300 g. May vary.
Allergens
🐟 Fish
Kapenta
How to order / say it
Say it
Kapenta — [kah-pen-tah]
Order
I'd like kapenta with nshima.
Locally
Nisunge kapenta ne nshima.
Say locally
Kapenta are small fish, fried or stewed, commonly served with nshima.
Why try it?
Kapenta is a staple in Lusaka due to its affordability and nutritional value, reflecting the city's reliance on the rich waters of Zambia's lakes. Eating it offers a connection to the country's freshwater resources and food practices.
How it tastes
These small fish are crispy when fried, with a pronounced salty and fishy flavor. Usually accompanied by nshima, they offer a delightful contrast of textures and tastes.
Origin & History — first documented: 1960
Kapenta became widespread in Lusaka in the mid-20th century as transportation from Lake Tanganyika and Kariba improved, solidifying it as a common and beloved dish of urban and rural Zambians alike.
Recipe
Ingredients
- 🐟 250 g dried kapenta fish
- 🫒 150 ml oil
- 🥕 2 large tomato
- 🧄 1 medium onion
- 🧂 1 tsp salt
- 🌾 500 g nshima
Method
- 1 Heat oil in a pan.
- 2 Fry fish until crispy.
- 3 Sauté onions and tomatoes.
- 4 Mix fish with tomato sauce.
- 5 Serve hot with nshima.
More from Lusaka
© Wikimedia Commons
Snack
Vegan
Chikanda
chee-kan-dah
Chikanda is a traditional Zambian dish made from orchid tubers and ground peanuts.
Drink
Vegan
Munkoyo
mun-ko-yoh
Munkoyo is a traditional, lightly fermented beverage made from maize meal.
© Wikimedia Commons
Main course
Vegan
Nshima
nsh-ee-mah
Nshima, a porridge made from ground maize, is the cornerstone of Zambian meals.
🥩
Snack
Meat
Ifinkubala
ifin-kuh-bah-lah
Fried caterpillars seasoned with spices, a popular Lusaka street food.