Entree: Republic of the Congo – Northern Culinary Region – Madesu (Hearty stewed cowpeas in palm oil with smoked fish and leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 2 cups (400 g) dried cowpeas (black-eyed peas), soaked overnight
- 6 cups (1.4 L) water for cooking peas, plus more as needed
- 3 tbsp (45 ml) red palm oil
- 1 large onion, chopped, approx. 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 scotch bonnet or habanero pepper, whole or chopped to taste
- 2 smoked mackerel fillets, approx. 6 oz (170 g) each, flaked and bones removed
- 3 tbsp (45 ml) smooth peanut butter or 1/4 cup (60 g) ground roasted peanuts
- 4 cups (120 g) chopped cassava leaves or spinach (fresh)
- 1 tsp (5 g) salt, adjust to taste
- 1 bouillon cube (optional)
- 1/2 tsp (1 g) ground black pepper
- 2 tbsp (30 ml) lemon or lime juice (optional)

Instructions

1. Drain soaked cowpeas and place in a large pot with 6 cups (1.4 L) water. Bring to a boil, reduce heat and simmer 45–75 minutes until tender; add more water if needed. Skim foam as it forms.
2. While peas cook, heat palm oil in a large skillet over medium heat. Add chopped onion and sauté 5–7 minutes until translucent. Stir in minced garlic and chopped tomatoes and cook 4–5 minutes until tomatoes begin to break down.
3. Add the scotch bonnet (whole for mild heat, chopped for more) and flaked smoked mackerel to the tomato mixture, breaking up larger pieces and removing any stray bones.
4. Stir in peanut butter or ground peanuts until incorporated, then add the cooked cowpeas with about 1/2 cup (120 ml) of their cooking liquid to loosen the sauce. Simmer 8–10 minutes to meld flavors.
5. Add the chopped cassava leaves or spinach and continue to cook 6–8 minutes until greens are tender and well combined. If mixture becomes too thick, add additional cooking liquid or water 1/4 cup (60 ml) at a time.
6. Season with salt, crushed bouillon cube if using, and black pepper. Finish with lemon or lime juice if desired. Serve hot with fufu, cassava, plantain or rice.