Entree: Democratic Republic of the Congo – Central Culinary Region – Koko ya Malemba (Savory fermented corn porridge served with a rich peanut and palm-oil stew with smoked fish)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 hrs

Total 10 hrs 45 min

Ingredients

- 2 cups (300 g) fine cornmeal (maize flour) for porridge
- 6 cups (1.4 L) water for porridge
- 1 cup (240 ml) water plus 2 tbsp (30 ml) plain yogurt or 1 tbsp (15 g) active starter to ferment (optional; see note)
- 2 tbsp (30 ml) red palm oil (or vegetable oil if unavailable)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, diced or 1 cup (240 ml) canned crushed tomatoes
- 2 smoked mackerel, bones removed and flaked, approx. 12 oz (340 g) total
- ½ cup (125 g) natural peanut butter (smooth or slightly coarse)
- 2 cups (480 ml) water or fish stock
- 1–2 hot peppers (scotch bonnet or habanero), whole or chopped to taste
- 1 tsp (5 g) smoked paprika or ground red pepper
- 1 tsp (6 g) salt, plus more to taste
- 2 tbsp (8 g) chopped fresh cilantro or parsley for garnish

Instructions

1. Prepare the fermented corn batter if using: in a bowl mix 1 cup (240 ml) water with ½ cup (75 g) of the cornmeal and the yogurt or starter to form a loose batter; cover and let sit at room temperature 8–12 hours to develop a mild tang. If skipping fermentation, proceed with fresh cornmeal measured below.
2. To make the porridge (koko): bring 6 cups (1.4 L) water to a boil in a heavy saucepan. In a bowl whisk the remaining cornmeal (and fermented batter if used) with 1 cup (240 ml) cool water to a smooth slurry. Slowly pour the slurry into the boiling water, whisking to prevent lumps. Reduce heat and simmer, stirring frequently, until thick and smooth, about 10–15 minutes for a thick porridge. Keep warm, stirring occasionally.
3. While the porridge cooks, heat the palm oil in a medium pot over medium heat. Sauté the onion until soft, about 5–7 minutes. Add garlic and ginger and cook 1 minute until fragrant. Stir in the tomatoes and cook until they break down, about 6 minutes.
4. Add the smoked paprika or ground pepper, hot peppers (whole if you prefer milder heat), and peanut butter. Pour in 2 cups (480 ml) water or fish stock, whisking to combine until the peanut butter is fully incorporated and the sauce is smooth.
5. Add the flaked smoked mackerel to the sauce, cover, and simmer gently 8–10 minutes to meld flavors. Taste and adjust salt; remove whole hot peppers if used whole for less heat.
6. To serve, ladle a portion of koko into bowls and spoon the peanut and smoked-fish stew over or alongside the porridge. Garnish with chopped cilantro or parsley.