Entree: Equatorial Guinea – Northern Culinary Region – Mbika na Nguba (Plantain and greens in peanut stew)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) palm oil
- 1 tbsp (15 ml) vegetable oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 in (2.5 cm) fresh ginger, grated
- 2 medium ripe plantains, peeled and cut into 1 in (2.5 cm) rounds, approx. 1 lb (450 g)
- 8 oz (225 g) cassava leaves or baby spinach, chopped
- 1 cup (240 g) natural peanut butter (smooth)
- 3 cups (720 ml) fish or chicken stock
- 2 smoked mackerel fillets, approx. 6 oz (170 g) each, flaked
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped (optional)
- 1 tbsp (15 ml) tomato paste
- 1 tsp (5 g) smoked paprika
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 g) roasted peanuts, crushed, for garnish

Instructions

1. Heat the palm oil and vegetable oil in a large heavy pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and ginger and cook 1 minute until fragrant.
2. Add the chopped tomatoes, tomato paste, and smoked paprika. Cook, stirring, until the tomatoes break down and the mixture thickens, about 5–7 minutes.
3. Stir in the peanut butter and gradually add 1 cup (240 ml) of the stock, whisking to form a smooth sauce. Add the remaining stock and bring to a gentle simmer.
4. Add the plantain rounds and chopped greens to the pot. If using the Scotch bonnet, add it now. Cover and simmer gently until plantains are tender, about 20–25 minutes.
5. Fold in the flaked smoked mackerel and simmer 5 more minutes to heat through and meld the flavors. Adjust seasoning with salt and pepper.
6. Serve hot, garnished with crushed roasted peanuts. Traditionally paired with steamed rice, boiled cassava, or fufu.