Zambian Kapenta Tomato Rice

Ingredients

• 6 oz dried kapenta or 2 cans sardines, drained
• 1 1/2 cups rice
• 3 tbsp neutral oil, divided
• 1 large onion, finely diced
• 5 garlic cloves, minced
• 4 ripe tomatoes, diced, plus 2 tbsp tomato paste
• 1 red chili, minced
• 2 1/2 cups fish or vegetable stock
• 1 cucumber, sliced
• 2 limes, 1 juiced and 1 cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If using dried kapenta, soak them in warm water for 10 minutes, then drain and squeeze them gently. This softens them and washes away the sharpest of the salt.
2. Pat them thoroughly dry, then fry them in 2 tablespoons of the oil over medium-high heat for 4 to 5 minutes, until crisp and browned. Lift them out and set aside.
3. Rinse the rice in several changes of cold water until it runs clear, then drain well.
4. Add the remaining oil and the onion to the same pan and cook for 8 minutes until golden, then add the garlic and chili for 30 seconds.
5. Stir in the tomato paste and cook for 2 minutes until it darkens, then add the tomatoes and cook for 8 minutes until they collapse and the oil separates.
6. Stir in the drained rice for 1 minute to coat it, then add the stock and the salt. Taste the liquid and correct the salt now, remembering the fish is salty.
7. Cover, reduce to the lowest heat, and cook for 18 minutes without lifting the lid, then rest off the heat for 10 minutes.
8. Fluff with a fork, fold in most of the crisp fish, and serve topped with the rest, the cucumber, the cilantro, and lime wedges.

Allergen note: Contains fish.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.