Entree: Republic of the Congo – Southern Culinary Region – Madesu (Stewed black-eyed peas cooked in red palm oil with smoked fish and aromatics)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Additional 1 hr 30 min

Total 2 hrs 5 min

Ingredients

- 2 cups (400 g) dried black-eyed peas
- 6 cups (1.4 L) water, plus more for soaking
- 3 tbsp (45 ml) red palm oil
- 2 tbsp (30 ml) vegetable oil (if palm oil is very strong)
- 1 large onion, chopped (approx. 8 oz / 225 g)
- 3 cloves garlic, minced (approx. 0.3 oz / 8 g)
- 1 tbsp (15 g) tomato paste
- 2 cups (400 g) fresh tomatoes, chopped (or 14 oz / 400 g canned crushed tomatoes)
- 2 smoked mackerel, deboned and flaked, approx. 8 oz (225 g) each
- 1 Scotch bonnet or habanero pepper, whole (leave intact for milder heat) 
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) ground black pepper
- 1 tsp (6 g) bouillon powder or 1 Maggi cube
- Salt to taste
- 1/4 cup (15 g) chopped fresh parsley or cilantro for garnish

Instructions

1. Rinse the dried black-eyed peas, then cover with water and soak 4–6 hours or overnight; drain. Place peas in a pot with 6 cups (1.4 L) fresh water, bring to a boil, reduce heat, and simmer until tender, about 45–60 minutes; drain and reserve cooking liquid.
2. Meanwhile, heat the palm oil and vegetable oil in a heavy skillet or pot over medium heat. Add the chopped onion and sauté until translucent, about 5–7 minutes. Add the garlic and tomato paste and cook 1–2 minutes to deepen the flavor.
3. Stir in the chopped tomatoes (or canned tomatoes), smoked paprika, and bouillon; simmer until the sauce thickens about 8–10 minutes. If it becomes too thick, add 1/2 cup (120 ml) reserved bean cooking liquid to loosen.
4. Add the cooked black-eyed peas to the tomato sauce along with the whole Scotch bonnet pepper and flaked smoked mackerel. Gently fold to combine, adding up to 1 cup (240 ml) reserved bean liquid to reach a saucy consistency.
5. Simmer the combined stew over low heat 10–15 minutes to allow flavors to meld. Taste and adjust salt and pepper, being mindful that smoked fish and bouillon add saltiness.
6. Remove the Scotch bonnet before serving for moderate heat or slice it in to increase spice. Garnish with chopped parsley or cilantro and serve hot with steamed rice, fufu, or boiled plantain.