Entree: Democratic Republic of the Congo – National Cuisine – Koko (Thick maize porridge served with a savory peanut-tomato sauce, smoked fish, and greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

Porridge (Koko)
- 2 cups (240 g) fine cornmeal (white or yellow)
- 8 cups (1.9 L) water
- 1 tsp (5 g) salt
- 1 tbsp (15 ml) vegetable oil (optional, for a silkier porridge)

Peanut-tomato sauce and accompaniments
- 2 tbsp (30 ml) palm oil or vegetable oil
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 9 g)
- 1–2 hot red chilies, chopped (approx. 10–20 g), or to taste
- 2 medium tomatoes, chopped (approx. 12 oz / 350 g) or 1 can (14 oz / 400 g) chopped tomatoes
- 1 tbsp (15 g) tomato paste (optional, for depth)
- 1/2 cup (125 g) unsweetened smooth peanut butter
- 1 cup (240 ml) water or light stock
- 2 smoked tilapia, approx. 8 oz (225 g) each, bones removed and flaked
- 2 cups (200 g) cassava leaves or fresh spinach, chopped
- 1 tsp (5 g) salt, plus more to taste
- 1/2 tsp (2 g) ground black pepper
- 2 scallions, chopped (approx. 20 g) for garnish
- Lime or lemon wedges for serving

Instructions

1. Bring 6 cups (1.4 L) of the water to a boil in a large saucepan. In a bowl, whisk the cornmeal with the remaining 2 cups (475 ml) cold water until smooth to prevent lumps.
2. Slowly pour the cornmeal slurry into the boiling water, stirring constantly with a wooden spoon. Reduce heat to medium-low and cook, stirring frequently, until the porridge thickens and becomes smooth and elastic, about 15–20 minutes. Stir in 1 tbsp oil and 1 tsp salt, adjust consistency with a little hot water if it becomes too stiff.
3. Meanwhile, heat 2 tbsp palm oil in a separate deep skillet over medium heat. Sauté chopped onion until soft and translucent, about 5 minutes. Add garlic and chopped chilies and cook 1 minute more.
4. Add chopped tomatoes and tomato paste, simmer 5–8 minutes until the mixture reduces. Stir in peanut butter and 1 cup (240 ml) water or stock, whisking until smooth. Simmer gently for 8–10 minutes to meld flavors.
5. Add flaked smoked fish and chopped cassava leaves or spinach to the sauce. Simmer another 5 minutes until the greens are tender and the fish is heated through. Season with 1 tsp salt and 1/2 tsp pepper, adjust to taste.
6. To serve, spoon a generous portion of koko onto each plate and ladle the hot peanut-tomato and smoked fish sauce over the porridge. Garnish with chopped scallions and lime or lemon wedges.