Entree: Republic of the Congo – Northern Culinary Region – Ndakala (Stew of small smoked dried fish simmered in palm oil with tomatoes and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 35 min

Total 50 min

Ingredients

- 12 small smoked dried fish (ndakala), approx. 8 oz (225 g) total
- 3 tbsp (45 ml) red palm oil
- 1 large onion, chopped, about 8 oz (225 g)
- 2 medium tomatoes, chopped, about 10 oz (300 g)
- 2 tbsp (30 g) tomato paste
- 3 cloves garlic, minced (about 9 g)
- 1 small hot pepper (Scotch bonnet or similar), whole or sliced to taste
- 2 cups (480 ml) water or light fish/chicken stock
- 8 oz (225 g) cassava leaves or spinach, chopped
- 1 bouillon cube (optional)
- 1/2 tsp (2.5 ml) ground black pepper
- Salt to taste

Instructions

1. Rinse the smoked dried fish briefly to remove surface dust; if very salty, soak in hot water 10 minutes, then drain and set aside.
2. Heat the palm oil in a large pot over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 5–7 minutes.
3. Stir in the garlic and tomato paste and cook 1–2 minutes to deepen the tomato flavor, then add the chopped tomatoes and continue cooking until they begin to break down, about 5 minutes.
4. Add the smoked fish to the pot and gently stir to coat with the tomato mixture. Pour in the water or stock, add the whole or sliced hot pepper, and crumble in the bouillon cube if using.
5. Bring to a simmer, cover partially, and cook 10–15 minutes to allow the fish to soften and the flavors to meld.
6. Stir in the cassava leaves or spinach and simmer uncovered 5–10 minutes until the greens are tender and the stew reaches the desired consistency.
7. Season with ground black pepper and salt to taste, remove the whole hot pepper if desired, and adjust thickness by simmering a few minutes longer or adding a splash of water.
8. Serve hot with fufu, boiled cassava, or rice.