Description
For some reason kapenta is generally not liked by most people (especially the young generation a.k.a generation X). So many people claim to be allergic even when they haven’t tasted it. Could it be its smell, taste or appearance? Well, I can’t blame most people; it generally has a strong chocking smell when being prepared (you can literally smell it miles away) and it is not so great in the presentation department. The few times I have eaten it, it’s been bitter with a strong after taste.
Kapenta comprises of two species called Stolothrissa tanganicae and Limnothrissa miodon. These are basically sardines that come in different sizes and shapes.
With that being said, I have been on a short quest to learn how to prepare it well. I believe we have the power to make food taste and look good if we try to. There’s one person’s kapenta I can eat and that’s my mom’s. My mom prepares it pretty well, and no, I am not being biased. It has a nice sweet taste which I later discovered comes from the caramelized onions with little after taste. I thought I could share the tricks and tips I learnt from her and add a little touch of my culinary knowledge. Let’s get started…
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