Entree: Democratic Republic of the Congo – Northern Culinary Region – Madesu na Loso (Hearty red bean and smoked fish stew cooked with tomatoes, palm oil, and aromatics)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 30 min

Total 1 hr 45 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight and drained
- 2 smoked salmon fillets, approx. 6 oz (170 g) each, flaked (or 2 smoked tilapia fillets, about 6 oz (170 g) each)
- 3 tbsp (45 ml) red palm oil (or vegetable oil if unavailable)
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic, minced
- 2 medium tomatoes, chopped, about 10 oz (300 g) or 1 14 oz (400 g) can diced tomatoes, drained
- 1 small hot pepper (scotch bonnet or habanero), seeded and finely chopped, adjust to taste
- 1 tbsp (15 g) tomato paste
- 4 cups (960 ml) water or fish/vegetable stock
- 1 bouillon cube (chicken or fish), optional
- 1 tsp (5 g) ground coriander (optional)
- 1 tsp (5 g) smoked paprika or 1/2 tsp (1.5 g) cayenne, adjust to taste
- Salt to taste
- Freshly ground black pepper to taste
- 2 tbsp (30 ml) chopped fresh parsley or cilantro for garnish
- Cooked white rice or fufu for serving (optional)

Instructions

1. Rinse soaked beans and place in a large pot with 4 cups (960 ml) water. Bring to a boil, reduce to a simmer, and cook partially covered until beans are tender but not falling apart, about 60–90 minutes depending on age of beans. Skim any foam.
2. While beans cook, flake smoked salmon and set aside. In a separate skillet or when beans are nearly tender, heat palm oil over medium heat. Add chopped onion and sauté until soft and golden, about 6–8 minutes. Add garlic and hot pepper and cook 1 minute.
3. Stir in tomato paste and chopped tomatoes and cook until tomatoes break down, about 5–7 minutes. Add smoked paprika, coriander, and bouillon cube if using; adjust seasoning.
4. Add tomato mixture to the pot of beans along with additional water or stock if needed to reach a stew-like consistency. Simmer together 15–20 minutes to meld flavors.
5. Stir in flaked smoked salmon and simmer gently 5–10 minutes more to heat through, taking care not to overbreak the fish. Taste and adjust salt and pepper.
6. Remove from heat, sprinkle with chopped parsley or cilantro, and serve hot over white rice or with fufu as preferred by regional tradition.