Kapenta

Preparation

1. Sort through the dried kapenta and remove any debris. Rinse briefly in cold water to remove excess salt, then drain. Do not soak — kapenta should stay dry, not rehydrated.
2. Heat the oil in a wide frying pan over medium heat. Add the onion and cook for 6 minutes until golden and starting to caramelise at the edges.
3. Add the garlic (and chilli if using) and stir for 1 minute.
4. Add the diced tomatoes. Cook over medium heat for 10 minutes, stirring occasionally, until the tomatoes fully break down and the sauce is thick and the raw tomato smell is gone.
5. Add the dried kapenta to the tomato base. Stir gently to coat all the fish. Cook for 5 minutes over medium heat — the kapenta should fry slightly in the oil and sauce and begin to crisp on the edges. Do not stir too aggressively or the tiny fish will break apart.
6. Taste before adding any salt — dried kapenta is naturally salty. Adjust only if needed.
7. Scatter fresh herbs over the top if using. Serve immediately while the kapenta has some texture.