If you have a choice, would you get fresh matemba or dry? For me it is always going to be fresh always. I am also realising that I have never compared the two price wise.
What everybody has noticed though is that the price for dry matemba has gone up compared to when we were younger. What still remains the truth is that on a per meal basis matemba are more affordable than chicken or beef. You can cook a kilogram of matemba more than times than a kilogram of beef, assuming the number of being fed remains the same. Which also makes matemba great for making affordable and tasty appetisers.
I made some matemba cakes with some fresh matemba. You can use dry ones too by soaking them first.
I am always wary of feeding matemba to someone not used to them. Its a small fish that you eat with its head attached, that could scare someone but not something I think about. To me its just food.
Here is the recipe I used:
Matemba cakes
Ingredients
- 1, finely chopped small onion
- 500 g fresh matemba
- 1 cup fish stock
- 500g mashed potato
- 1–2 tablespoon chopped parsley or tarragon or dill
- flour for dusting
- 1 egg , beaten
- breadcrumbs fresh or dried, to coat
- oil for frying
Method
- Put the onion in a large frying pan, sit the matemba on top and pour the stock over. Bring to a gentle simmer, cover and cook the matembah for 6–8 minutes or until cooked through. Remove and cool.
- Strain out the onion and mix into the mashed potato with the herbs and seasoning. Gently mix everything and, using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and then in breadcrumbs. Chill for at least 30 minutes (important or they will come apart in the pan).
- Heat oil in a large frying pan. Fry the matemba cakes in batches for 3–4 minutes each side or until they are golden, crisp and heated through. Drain on kitchen paper.