Entree: Central African Republic – Central Culinary Region – Ngoundja (Smoked catfish peanut stew with okra)

Serving Size: 6

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

- 2 smoked catfish, approx. 10 oz (280 g) each, deboned and flaked
- 3 tbsp (45 ml) palm oil
- 1 medium onion, about 6 oz (170 g), chopped
- 3 cloves (approx. 9 g) garlic, minced
- 1 tbsp (15 ml) tomato paste
- 2 medium tomatoes, approx. 10 oz (280 g), chopped
- 1 cup (240 g) unsweetened natural peanut butter (or 1 cup (140 g) ground roasted peanuts)
- 2 cups (480 ml) water or light stock
- 8 oz (225 g) fresh okra, trimmed and sliced
- 1 scotch bonnet or small hot pepper, whole or pierced (optional, for heat)
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh parsley or cilantro
- 2 cups (400 g) cooked cassava fufu or cooked white rice, to serve

Instructions

1. Warm palm oil in a heavy pot over medium heat; add chopped onion and cook until soft and beginning to brown, about 6–8 minutes. Add minced garlic and tomato paste and sauté 1–2 minutes until fragrant.
2. Stir in chopped tomatoes and cook until they break down, about 5 minutes. Add peanut butter (or ground peanuts) and stir to combine, then gradually whisk in 2 cups (480 ml) water or stock to form a smooth sauce.
3. Add flaked smoked fish to the pot along with the whole scotch bonnet if using; bring stew to a gentle simmer and cook 10 minutes to meld flavors.
4. Add sliced okra, season with salt and black pepper, and simmer another 8–10 minutes until okra is tender and sauce has thickened to a stew consistency. Remove and discard whole pepper if left in.
5. Stir in chopped parsley or cilantro, adjust seasoning, and serve hot with cooked cassava fufu or steamed white rice.