Entree: Democratic Republic of the Congo – Central Culinary Region – Mbika na Nguba (Cassava leaf stew cooked with ground peanuts and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

- 1 lb (450 g) fresh cassava leaves, chopped (or packed frozen cassava leaves, thawed)
- 1 cup (240 g) roasted peanut paste (ground roasted peanuts or natural peanut butter)
- 2 tbsp (30 ml) red palm oil
- 1 large onion, about 8 oz (225 g), finely chopped
- 3 garlic cloves, minced (9 g)
- 1–2 Scotch bonnet or habanero peppers, whole or chopped (adjust to heat preference)
- 2 medium tomatoes, about 10 oz (300 g), chopped (or 2 tbsp/30 g tomato paste)
- 1 smoked fish (e.g., smoked mackerel), approx. 8 oz (225 g), cleaned and flaked
- 1 lb (450 g) smoked or stewed beef, optional, cut into bite-size pieces (if using)
- 2 cups (480 ml) water or light stock
- 1 tsp (5 ml) salt, adjust to taste
- 1 tsp (5 ml) bouillon powder or 1 cube, optional
- 2 tbsp (30 ml) lemon juice or tamarind water to brighten (optional)
- 2 tbsp (8 g) chopped green onions or parsley for garnish

Instructions

1. If using fresh cassava leaves, blanch in boiling water 10–15 minutes until tender, then drain and finely chop or pound to a coarse paste. If using frozen, thaw and chop. Set aside.
2. In a large pot or Dutch oven, heat palm oil over medium heat. Sauté chopped onion until translucent, about 5–7 minutes. Add garlic and sauté 1 minute.
3. Add chopped tomatoes (or tomato paste) and whole or chopped hot pepper; cook until tomatoes break down and the mixture thickens, about 5–8 minutes.
4. Stir in peanut paste and gradually add 1 cup (240 ml) of water or stock, whisking to make a smooth sauce. Add remaining 1 cup (240 ml) water or stock to reach a thick but spoonable consistency.
5. Add chopped cassava leaf paste to the pot, mixing thoroughly so the leaves are evenly coated with the peanut-tomato sauce.
6. If using smoked fish, flake and add it to the stew; if using additional smoked or stewed beef, add meat now. Season with salt and bouillon powder if using.
7. Reduce heat to low and simmer gently, uncovered, 20–30 minutes, stirring occasionally so the stew thickens and flavors meld. Add a little water if it becomes too thick.
8. Taste and adjust seasoning; stir in lemon juice or tamarind water if using to lift the flavor. Remove whole hot peppers if left whole.
9. Serve Mbika na Nguba hot with fufu, rice, boiled plantains, or cassava, and garnish with chopped green onions or parsley.