Ingredients:

• Maize meal
• Fish (Kapenta,Zambezi bream)
• Vegetables (5 years)
• 1 tablespoon oregano
• ¼ teaspoon paprika
• 1 teaspoon barbecue
• 1 teaspoon fish spice
• ¼ teaspoon kapana spice
• 1 ½ teaspoon honey

Method:

Inkonko

• 1. Place water in a pot, onto stove until it boils.
• 2. Take bowl and dissolve maize meal in cold water to a thick paste.
• 3. Add mixture into boiling water. Stir until consistent mixture.
• 4. Leave to boil for 15 minutes.
• 5. Proceed to add more maize meal to mixture in pot until solid desire of softness.
• 6. Reduce heat to simmer for 10 minutes while turning solid porridge to cook thorough and serve



Kapenta

• 1. Pour hot water over Kapenta, allow to soak for 20-30 minutes before draining water.
• 2. Cut onion, pepper, garlic and tomatoes.
• 3. Put oil in a pan and fry the Kapenta in the fry pain until golden brown.
• 4. Put all the onions, tomatoes, garlic and pepper and fry and serve.



Fish (Zambezi bream)

• 1. Remove the scales, wash it, pat it to dry, salt fish. Put frying pan with oil on stove to medium - high heat, add fish into pan fry turning it until golden brown and serve.



Optional

• 1. Zambezi bream Spices , 1 Tablespoon oregano, ¼ teaspoon paprika, teaspoon Rosemary, 1 teaspoon fish spice, ¼ tea spoon kapana spice, 1 ½ Honey teaspoon



Vegetables

• 1. Cut the five years vegetables, put in a pot with oil, salt and a bit of water simmer and fry but not remove the nutrients it can be tender and still green without covering the lid and taste if it is cooked enough and serve