Entree: Democratic Republic of the Congo – Northern Culinary Region – Mbisi Ya Madesu (Hearty Congolese bean stew simmered with smoked fish, palm oil, and tomatoes)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 1 hr 30 min

Total 2 hrs

Ingredients

- 1 lb (454 g) dried brown beans or red kidney beans, soaked overnight and drained
- 2 smoked tilapia or smoked whole fish, approx. 8 oz (225 g) each
- 3 tbsp (45 ml) red palm oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped or 14 oz (400 g) canned diced tomatoes
- 1 small hot pepper (scotch bonnet or bird's eye), whole or chopped to taste
- 1 tsp (5 g) ground crayfish or 1 tbsp (15 g) fish powder (optional)
- 1 beef or vegetable bouillon cube (optional)
- 1 tsp (5 g) smoked paprika (optional, for depth)
- 1/2 cup (120 ml) water or reserved bean cooking liquid, plus more as needed
- 1 cup (30 g) fresh spinach or cassava leaves, chopped (optional)
- Salt to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Drain soaked beans and place in a large pot. Cover with fresh water by about 2 inches and bring to a boil, then reduce heat and simmer gently until beans are tender but not falling apart, about 1 to 1 1/2 hours. Reserve 1/2 cup (120 ml) of the cooking liquid and drain excess; keep beans and reserved liquid for the stew.
2. While beans cook, rinse smoked fish and remove bones and skin gently, flaking the flesh into large pieces. Set aside the flaked fish and any small usable bones (discard large thick bones).
3. In a heavy skillet or Dutch oven, heat the red palm oil over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 5 minutes. Add the minced garlic and cook 1 minute more.
4. Add the chopped tomatoes (or canned tomatoes), hot pepper, ground crayfish or fish powder (if using), and smoked paprika. Cook down until the mixture thickens and the oil turns a deep red, about 8–10 minutes.
5. Add the cooked beans and reserved 1/2 cup (120 ml) bean liquid to the tomato mixture. Gently stir to combine, breaking some beans to thicken the stew. Add the flaked smoked fish and the bouillon cube if using. Add additional water as needed to reach a thick but saucy consistency, about 1/2 to 1 cup (120–240 ml).
6. Simmer gently for 10–15 minutes to let flavors meld. If using spinach or chopped cassava leaves, stir them in during the last 5 minutes of cooking until wilted and tender.
7. Taste and season with salt as needed (the smoked fish and bouillon can be salty). Remove the whole hot pepper if left whole, or leave in for extra heat.
8. Serve hot garnished with fresh cilantro or parsley, alongside cassava fufu, boiled plantains, or steamed rice.