Entree: Equatorial Guinea – National Cuisine – Mbika na Nguba (Cassava leaf stew simmered in palm nut cream with smoked fish)
Serving Size: 4
Approximate Time
Prep
15 min
Cook
40 min
Additional
5 min
Total
1 hr
Ingredients
- 1 lb (450 g) fresh cassava leaves, chopped (or 12 oz (340 g) frozen cassava leaf puree
- 2 smoked mackerel, approx. 6 oz (170 g) each, bones removed and flaked
- 1 cup (240 ml) palm nut cream (or canned palm fruit purée)
- 2 tbsp (30 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, thinly sliced
- 2 medium tomatoes, chopped (about 8 oz / 225 g)
- 2 cloves garlic, minced
- 1 small hot pepper (scotch bonnet or habanero), finely chopped, optional
- 1 tsp (5 g) fresh grated ginger
- 1 cup (240 ml) water or fish broth
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 g) roasted peanut butter or ground peanuts, optional (for extra body)
- 2 medium firm plantains, peeled and boiled or steamed for serving
Instructions
1. Rinse chopped cassava leaves well. If using fresh leaves, blanch in boiling water 5 minutes, then drain to remove bitterness; drain and set aside.
2. Heat vegetable oil and palm oil in a large pot over medium heat. Add sliced onion and sauté until soft and translucent, about 5 minutes.
3. Add garlic, grated ginger, and chopped hot pepper; cook 1 minute until fragrant. Stir in chopped tomatoes and cook until they break down and form a sauce, about 5–7 minutes.
4. Pour in palm nut cream and 1 cup (240 ml) water or fish broth; bring to a gentle simmer. If using peanut butter, whisk it into the palm cream now.
5. Add the blanched cassava leaves to the pot, stirring to combine. Cover and simmer gently for 25–35 minutes, stirring occasionally, until leaves are tender and flavors have melded.
6. Fold in flaked smoked mackerel, season with salt and black pepper, and cook uncovered for another 5–7 minutes to blend flavors. Adjust seasoning as needed.
7. Serve hot with boiled or steamed plantains (prepared) or with rice or fufu, spooning generous stew over the starch.
