Entree: Republic of the Congo – National Cuisine – Ndakala (Stewed small smoked freshwater fish in a rich palm-oil and tomato sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 28 min

Additional 15 min

Total 55 min

Ingredients

- 1 lb (450 g) ndakala (small smoked dried freshwater fish), cleaned
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups (480 g) chopped ripe tomatoes
- 1 tbsp (15 ml) tomato paste
- 1 scotch bonnet pepper, whole or pierced
- 1 cup (240 ml) fish stock or water
- 1 tsp (5 g) bouillon cube or powder (optional)
- 1/2 tsp (3 g) ground black pepper
- Salt to taste
- 1 tbsp (15 g) chopped fresh parsley or green onion
- 1 1/2 cups (300 g) uncooked long-grain white rice
- 3 cups (720 ml) water for cooking rice

Instructions

1. Rinse the ndakala briefly under cold water to remove excess smoke or salt and pat dry. If very salty, soak 10 minutes and rinse again.
2. Heat 2 tablespoons of red palm oil in a large skillet or Dutch oven over medium heat. Fry the ndakala briefly 1–2 minutes per side to warm through and deepen flavor, then remove to a plate and set aside.
3. In the same pot, add the remaining 1 tablespoon palm oil. Sauté the sliced onion over medium heat until translucent, about 5 minutes.
4. Add the minced garlic and tomato paste and cook 1 minute until fragrant. Stir in the chopped tomatoes and cook until they start breaking down, 6–8 minutes.
5. Pour in the fish stock (or water) and add the scotch bonnet pepper whole so it flavors the sauce without overwhelming heat. Stir in bouillon if using and ground black pepper.
6. Return the ndakala to the pot, nestling the fish into the tomato sauce. Reduce heat to low, cover, and simmer gently 10–12 minutes so the flavors meld and the fish heats through.
7. Taste and adjust salt carefully (smoked fish can be salty). Remove the whole scotch bonnet before serving if desired. Sprinkle chopped parsley or green onion over the stew.
8. While the stew simmers, rinse the rice until water runs clear. Combine rice and 3 cups (720 ml) water in a pot, bring to a boil, then reduce heat to low, cover, and simmer 15–18 minutes until tender. Fluff with a fork.
9. Serve the ndakala hot over steamed white rice, spooning plenty of the palm-oil tomato sauce over each portion.