Entree: Democratic Republic of the Congo – Northern Culinary Region – Ngai Ngai (Stewed smoked freshwater fish with cassava leaves cooked in red palm oil and spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 25 min

Total 45 min

Ingredients

- 2 smoked whole freshwater fish (e.g., catfish or tilapia), approx. 3/4 lb (340 g) each, total about 1 1/2 lb (680 g), gutted and cleaned
- 4 cups (400 g) cassava leaves, boiled, drained, and finely chopped (saka-saka)
- 1/4 cup (60 ml) red palm oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 0.3 oz / 8 g)
- 1 small hot chili, minced (scotch bonnet or bird’s eye) (about 5 g), or to taste
- 2 tbsp (30 g) peanut butter, smooth
- 1 tbsp (15 g) tomato paste
- 1 1/4 cups (300 ml) fish stock or water
- 1 tsp (5 g) smoked paprika or ground African pepper
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- Juice of 1 lime (about 2 tbsp / 30 ml)
- 2 tbsp (30 g) roasted crushed peanuts for garnish (optional)

Instructions

1. If using fresh cassava leaves, boil in salted water 20–30 minutes until tender, drain, and squeeze out excess liquid; chop finely. If using frozen, thaw and squeeze out excess water, then chop. Flake the smoked fish into large pieces, keeping some bones for flavor if desired.
2. Heat the red palm oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 6–8 minutes. Add the garlic and minced chili and cook 1 minute until fragrant.
3. Stir in the tomato paste and smoked paprika, cooking 1–2 minutes. Add the peanut butter and gradually whisk in the fish stock or water to create a smooth sauce.
4. Add the chopped cassava leaves to the pot, stir to combine, and simmer gently 10 minutes so the leaves absorb the sauce. Nestle the flaked smoked fish into the greens, cover, and simmer another 10–12 minutes to meld flavors, stirring gently to avoid breaking the fish too much.
5. Season with salt, black pepper, and lime juice. Adjust consistency with a little extra stock or water if needed; the stew should be thick but saucy.
6. Serve hot, garnished with crushed roasted peanuts if using, alongside fufu, boiled plantains, or steamed rice.