Zimbabwean Matemba Fry Recipe | Crispy Fried Dried Fish from Zimbabwe

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Dinner Meals Cooking Time : 30 Recipe Servings : 4 Recipe Dificult : easy 0.00

Zimbabwean Matemba Fry Recipe | Crispy Fried Dried Fish from Zimbabwe

Zimbabwean Matemba Fry..PNG 366.19 KB
Matemba Fry is a traditional dish from Zimbabwe made with matemba, small sun-dried freshwater fish that are prized for their rich, savory flavor and satisfying crunch. A staple in many Zimbabwean households, matemba are lightly seasoned and pan-fried until golden and crispy, creating a simple yet delicious meal. 

Zimbabwean Matemba Fry is commonly served with Sadza, rice, or steamed vegetables, making it a nutritious and protein-rich option for lunch or dinner. The crispy texture and bold umami flavor make this dish a favorite across the country, especially when paired with tomato relish or sautéed leafy greens. 

Cooking Method


  1.  Rinse the dried matemba under cold water to remove excess salt and impurities. 
  2.  Pat the fish dry with paper towels. 
  3.  Heat the vegetable oil in a large frying pan over medium heat. 
  4.  Fry the matemba for 5–7 minutes, stirring occasionally, until crispy and lightly browned. 
  5.  Remove the fish and set aside. 
  6.  In the same pan, sauté the onion until soft. 
  7.  Add the garlic and cook for about 30 seconds. 
  8.  Stir in the chopped tomato and cook until it softens. 
  9.  Season with black pepper and paprika if using. 
  10.  Return the fried matemba to the pan and toss everything together for 2–3 minutes. 
  11.  Garnish with fresh parsley or coriander if desired and serve hot.

 

List Ingredients Buy Products
Ingredients

300g dried matemba (small dried fish) , 2 tablespoons vegetable oil

Ingredients

1 medium onion, thinly sliced , 2 cloves garlic, minced

Ingredients

1 medium tomato, chopped

Ingredients

½ teaspoon black pepper

Ingredients

½ teaspoon paprika (optional)

Ingredients

Salt to taste (use sparingly, as dried fish may already be salty)

Ingredients

1 tablespoon chopped fresh parsley or coriander (optional)

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