Entree: Angola – Central Culinary Region – Kizaca (Hearty Angolan stew of cassava leaves and smoked fish enriched with palm oil and peanuts, served with cassava funge)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 1 lb (454 g) smoked fish (such as smoked mackerel or smoked cod), skinned and flaked
- 1/2 lb (225 g) fresh cassava leaves, finely chopped (substitute spinach if unavailable)
- 1/4 cup (60 ml) palm oil (dendê)
- 1 medium onion, chopped (about 6 oz / 170 g)
- 2 cloves garlic, minced
- 2 medium tomatoes, about 8 oz (225 g), chopped
- 1 cup (240 ml) fish stock or water
- 1/2 cup (120 g) natural unsweetened peanut butter or ground roasted peanuts
- 1 cup (120 g) okra, sliced (optional)
- 1–2 tbsp (15–30 ml) piri-piri or other hot pepper sauce, to taste
- 1 tsp (5 g) coarse salt, or to taste
- 2 tbsp (8 g) fresh cilantro or parsley, chopped (for garnish)
- For funge:
  - 1 cup (120 g) cassava flour (gari)
  - 3 cups (710 ml) water
  - Pinch of salt

Instructions

1. If smoked fish is very salty, soak briefly in cold water for 15–20 minutes, then drain and flake into large pieces. Set aside.
2. Heat palm oil in a large heavy pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes. Add garlic and cook 1 minute until fragrant.
3. Stir in chopped tomatoes and cook until they break down, about 6–8 minutes. Add the cassava leaves (or spinach) and okra, stirring to combine.
4. Pour in fish stock (or water) and bring to a gentle simmer. Whisk peanut butter into 1/2 cup (120 ml) of warm liquid in a bowl until smooth, then stir into the pot to thicken and enrich the sauce.
5. Add flaked smoked fish and piri-piri, simmer gently for 10–15 minutes so flavors meld. Taste and adjust salt and heat.
6. Meanwhile, make the funge: bring 3 cups (710 ml) water and a pinch of salt to a boil in a separate saucepan. Reduce heat to low and gradually whisk in 1 cup (120 g) cassava flour, stirring constantly until thick and smooth and the mixture pulls away from the pan, about 5–7 minutes. Keep warm, covered.
7. To serve, spoon funge onto plates and ladle Kizaca over or alongside. Garnish with chopped cilantro or parsley.