Entree: Democratic Republic of the Congo – Central Culinary Region – Madesu (Hearty Central Congolese stew of red beans cooked in a palm-oil tomato sauce with smoked fish or meat)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight and drained
- 3 tbsp (45 ml) red palm oil
- 1 tbsp (15 ml) vegetable oil (optional)
- 1 medium (approx. 6 oz / 170 g) onion, finely chopped
- 2 cloves (6 g) garlic, minced
- 2 medium (approx. 10 oz / 285 g) tomatoes, diced
- 2 tbsp (30 g) tomato paste
- 8 oz (225 g) smoked fish (such as smoked mackerel or dried smoked fish), deboned and flaked
- 1–2 small hot peppers (scotch bonnet or habanero), whole or chopped to taste
- 1 bouillon cube (or 1 tsp / 5 g bouillon powder)
- 2 cups (480 ml) water or fish/vegetable stock, plus more for cooking beans
- 2 cups (about 60 g) fresh spinach or cassava leaves, chopped
- Salt to taste
- Fresh cilantro or parsley for garnish

Instructions

1. Rinse the soaked beans and place in a large pot. Cover with fresh water by 2 inches, bring to a boil, then reduce heat and simmer, partially covered, until beans are tender, about 1 to 1 1/2 hours; drain and reserve.
2. In a deep skillet or the pot used for serving, heat the red palm oil over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 5–7 minutes.
3. Add the minced garlic and chopped hot pepper and cook 1 minute. Stir in the diced tomatoes and tomato paste, and cook until the tomatoes break down and the mixture thickens, about 8–10 minutes.
4. Add the flaked smoked fish to the tomato base, stir to combine, then add the cooked beans. Pour in 2 cups (480 ml) water or stock and crumble in the bouillon cube. Bring to a gentle simmer.
5. Simmer the stew for 15–20 minutes so the flavors meld, mashing a few beans against the side of the pot if you prefer a thicker texture. Add the chopped spinach or cassava leaves and simmer until wilted, about 3–5 minutes.
6. Taste and adjust seasoning with salt and, if desired, a little more palm oil for richness. Remove whole peppers if left whole.
7. Serve hot over steamed rice or with fufu, garnishing with chopped cilantro or parsley.