Entree: Central African Republic – Northern Culinary Region – Bambara Chutney (Thick savory stew of bambara groundnuts cooked with tomatoes, palm oil, and smoked fish, served with rice or fufu)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 15 min

Total 1 hr 30 min

Ingredients

- 1 cup (200 g) dried bambara groundnuts, soaked in water overnight and drained
- 2 tbsp (30 ml) palm oil (substitute vegetable oil if unavailable)
- 1 medium (about 150 g) onion, finely chopped
- 3 cloves (approx. 12 g) garlic, minced
- 1 small hot chili (bird’s‑eye or similar), minced (adjust to taste)
- 2 medium (about 360 g) ripe tomatoes, chopped or 1 cup (240 g) canned crushed tomatoes
- 2 cups (480 ml) water or light fish stock
- 8 oz (225 g) smoked dried fish, bones removed and flaked (or 8 oz (225 g) smoked mackerel)
- 2 cups (60 g) chopped cassava leaves or spinach (fresh or frozen)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/2 tsp (2.5 g) ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- Cooked white rice or fufu for serving (no measurement)

Instructions

1. Drain soaked bambara groundnuts and place in a medium saucepan with 2 cups (480 ml) water. Bring to a boil, reduce heat, and simmer until tender, about 45–60 minutes; add more water if needed to keep nuts covered.
2. While nuts cook, heat palm oil in a skillet over medium heat. Sauté chopped onion until translucent, 5–7 minutes. Add garlic and minced chili and cook 1 minute until fragrant.
3. Add chopped fresh tomatoes (or crushed tomatoes) to the skillet and simmer 8–10 minutes until tomatoes break down and the mixture thickens.
4. When bambara groundnuts are tender, reserve about 1/4 cup (60 ml) of cooking liquid and transfer half of the cooked nuts to a blender or use an immersion blender to purée until smooth, adding reserved liquid as needed. Return purée and remaining whole nuts to the saucepan.
5. Stir the tomato mixture and flaked smoked fish into the bambara nut base. Add chopped cassava leaves or spinach, salt, and pepper. Simmer gently 10–15 minutes, stirring occasionally, until the chutney is thick and flavors have blended.
6. Stir in lime juice, taste and adjust seasoning. Serve hot over steamed rice or with fufu, spooning the rich bambara chutney generously over the starch.