Entree: Republic of the Congo – Southern Culinary Region – Ngulu Yako Tumba (Hearty Southern Congolese chicken stew with cassava leaves, peanut and palm oil)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 45 min

Total 1 hr 5 min

Ingredients

- 1 whole chicken, cut into 8 pieces, approx. 3 lb (1.4 kg)
- 2 smoked tilapia or mackerel, approx. 6 oz (170 g) each, bones removed and flaked (170 g each)
- 6 cups (packed) cassava leaves, finely chopped, approx. 300 g (300 g)
- 1/2 cup (125 g) roasted peanut paste or smooth peanut butter (125 g)
- 1/3 cup (80 ml) red palm oil (80 ml)
- 2 tbsp (30 ml) vegetable oil (30 ml)
- 2 large onions, finely chopped, approx. 10 oz (285 g) (285 g)
- 4 cloves garlic, minced, approx. 1 oz (30 g) (30 g)
- 1 tbsp (15 g) fresh ginger, grated (15 g)
- 2 medium tomatoes, diced, approx. 10 oz (285 g) (285 g)
- 2 tbsp (30 ml) tomato paste (30 ml)
- 1–2 scotch bonnet or habanero peppers, whole or chopped to taste (use caution) (use to taste)
- 3 cups (720 ml) chicken stock or water (720 ml)
- 2 tsp (10 g) bouillon powder or 1 chicken bouillon cube (10 g)
- 1 tsp (5 g) smoked paprika or ground red pepper (5 g)
- 1 tsp (5 g) salt, plus more to taste (5 g)
- 1/2 tsp (2 g) freshly ground black pepper (2 g)
- Juice of 1 lime (about 2 tbsp / 30 ml) (30 ml)
- Fresh parsley or chopped spring onion for garnish (optional) (optional)

Instructions

1. Rinse the chicken pieces and pat dry. Season with 1 tsp salt and 1/2 tsp black pepper; set aside.
2. In a large heavy pot, heat 2 tbsp (30 ml) vegetable oil over medium-high heat. Brown the chicken pieces on all sides, about 6–8 minutes, working in batches if needed. Transfer browned chicken to a plate.
3. Reduce heat to medium, add chopped onions to the pot and sauté until soft and translucent, about 6 minutes. Add garlic and ginger and cook 1 minute until fragrant.
4. Stir in diced tomatoes and tomato paste; cook 3–4 minutes until tomatoes begin to break down. Add smoked paprika and bouillon powder and mix well.
5. Return the chicken to the pot, add cassava leaves, flaked smoked fish, and pour in chicken stock (about 3 cups / 720 ml) to nearly cover. Bring to a simmer, then reduce heat to low, cover, and cook gently 25–30 minutes until chicken is tender and cassava leaves are cooked through.
6. While the stew simmers, dissolve the peanut paste in 1/2 cup (120 ml) warm stock or water to make a smooth slurry. Add the peanut slurry to the pot along with the red palm oil and whole or chopped scotch bonnet (leave whole for milder heat). Stir to combine.
7. Simmer uncovered 10–15 minutes more, stirring occasionally, until the sauce thickens and flavors meld. Taste and adjust salt and heat as needed. Finish with lime juice and garnish with chopped parsley or spring onion.
8. Serve hot with fufu, boiled cassava, rice, or plantains.