Kapenta

The fish is known as kapenta or matemba in Zambia, Malawi and Zimbabwe, "Ndagala" or "Lumpu” in Burundi and Isambaza in Rwanda.

Limnothrissa miodon has been successfully introduced in both natural and artificial African lakes.

Large kapenta fisheries now take place in the Lake Kariba (Zambia/Zimbabwe) and Cahora Bassa (Mozambique).

[3] Kapenta is usually dried in the sun on a clean surface such as concrete slabs, rocks or netting.

In Zimbabwe, dried kapenta fish are shallow-fried with onions, tomatoes and groundnut powder.

Then the fillets are put in a mix of olive oil, vinegar, sugar, garlic, chili peppers, and much parsley or celery.

It is an important bait fish for the African tigerfish (family Alestidae) and, although introduced in Kariba and Cahora Bassa, does not seem to have harmed the environment.