Entree: Central African Republic – Northern Culinary Region – Dongo-Dongo (Rich peanut and smoked-fish stew with cassava leaves served over rice)

Serving Size: 6

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) smoked catfish or smoked mackerel, deboned and flaked
- 1 cup (240 g) smooth peanut butter or freshly ground peanuts
- 3 cups (200 g) cassava leaves, chopped (or substitute 6 cups (180 g) fresh spinach)
- 1 large onion, chopped (about 8 oz/225 g)
- 3 cloves garlic, minced (about 9 g)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 2 medium tomatoes, chopped (about 1 1/2 cups/250 g)
- 1 tbsp (15 ml) tomato paste
- 1–2 small red chilies or 1 Scotch bonnet, seeded and chopped (optional)
- 2 cups (480 ml) water or fish stock
- 1 tsp (5 g) smoked paprika or ground red pepper
- Salt to taste
- 2 tbsp (30 ml) fresh lime juice
- 4 cups (740 g) cooked white rice for serving

Instructions

1. Heat palm oil in a heavy pot over medium heat. Add chopped onion and sauté until soft and translucent, about 6–8 minutes. Add garlic and optional chili and cook 1 minute.
2. Stir in chopped tomatoes and tomato paste; cook until tomatoes break down and oil takes on a reddish hue, about 6–8 minutes.
3. Add peanut butter to the pot and stir to combine, then slowly whisk in 2 cups (480 ml) water or stock until the sauce is smooth and homogenous.
4. Add chopped cassava leaves (or spinach) and smoked paprika. Bring to a gentle simmer, cover, and cook 10–15 minutes until leaves are tender and the sauce thickens.
5. Gently fold flaked smoked fish into the stew and simmer 5–7 minutes more to heat through and meld flavors. Taste and adjust salt.
6. Stir in lime juice off the heat. If sauce is too thick, loosen with a little additional water or stock to desired consistency.
7. Serve dongo-dongo hot over cooked white rice (or with fufu), spooning plenty of sauce and fish over each portion.