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🐟
Main course Fish & Seafood

Food Flavour DNA

Nutritional Values

🔥320kcal
💪30gProtein
🌾10gCarbs
🥑15gFat
🌿7gFibre
⚖️350 gServing

* Per serving · 350 g. May vary.

Allergens

🐟 Fish

Kapenta with Collard Greens

How to order / say it
Say it Kapenta neMuriwo — [kah-pen-tah neh moo-ree-woh]
Order I'd like Kapenta with Collard Greens, please.
Locally Ndokumbira Kapenta neMuriwo, ndapota.
Say locally

A dish of small dried fish cooked with local greens.

Why try it?

Kapenta is a staple protein source, symbolic of Victoria Falls's connection to the Zambezi River and its resources.

How it tastes

Salty and umami-rich from the dried fish, balanced by the fresh, slightly bitter greens.

Origin & History — first documented: 1955

Dried kapenta became central to diets here due to preservation needs in the mid-1900s, evolving as a beloved nutritional staple.

Recipe

Ingredients

  • 🐟 150 g dried kapenta
  • 🥕 300 g collard greens
  • 🧄 100 g onions
  • 🥕 150 g tomatoes
  • 🧂 to taste salt
  • 🫒 2 tbsp oil

Method

  1. 1 Soak the dried kapenta to rehydrate.
  2. 2 Sauté onions and tomatoes in oil.
  3. 3 Add kapenta and collard greens, and cook until tender.

More from Victoria Falls

🐟
Main course Fish & Seafood

Bream Kariba

breem kuh-ree-buh

A grilled fish dish featuring local bream.
🥩
Main course Meat

Mopane Worm Stew

Madora
moh-pah-nee worm stew

A protein-rich stew made with mopane worms.
All Africa recipes — Zimbabwe — Victoria Falls — Kapenta with Collard Greens
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