Entree: Central African Republic – Southern Culinary Region – Ngoundja (Hearty Central African peanut and leafy-green stew with smoked fish, served with starch such as rice or fufu)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

- 3 tbsp (45 ml) palm oil or vegetable oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 1 red bell pepper, seeded and chopped
- 2 tbsp (30 ml) tomato paste
- 1 cup (240 ml) crushed roasted peanuts or 1/2 cup (120 g) natural peanut butter
- 4 cups (960 ml) light chicken or vegetable stock
- 1 lb (450 g) smoked fish (such as smoked mackerel or smoked dried fish), flaked and bones removed
- 3 cups (720 ml) cassava leaves, chopped, or substitute fresh spinach or collard greens
- 1 medium hot pepper (scotch bonnet or habanero), whole or chopped for heat, optional
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2.5 g) freshly ground black pepper
- 2 tbsp (30 ml) lime juice or vinegar
- 4 cups (960 ml) cooked white rice or 2 cups (370 g) uncooked long-grain rice to serve

Instructions

1. If using uncooked rice, rinse 2 cups (370 g) long-grain rice and cook with 4 cups (960 ml) water or according to package directions; keep warm.
2. Heat the palm oil in a large heavy pot over medium heat. Add the diced onion and cook until translucent, about 5 minutes. Stir in the garlic and chopped red bell pepper and cook 2–3 minutes more.
3. Add the tomato paste and smoked paprika; cook, stirring, 1–2 minutes to deepen the flavors. If using crushed roasted peanuts, add them now and stir to combine; if using peanut butter, whisk it with a ladle of warm stock to loosen before adding.
4. Pour in the stock and bring to a gentle simmer. Add the hot pepper whole for mild heat or chopped for more intensity, and simmer 10 minutes to meld flavors.
5. Add the chopped cassava leaves (or spinach) and cooked smoked fish, breaking the fish into large flakes. Simmer uncovered 10–15 minutes until the greens are tender and the sauce has thickened slightly. Taste and adjust seasoning with salt, pepper, and lime juice or vinegar.
6. If the stew is too thin, simmer a few minutes longer to reduce; if too thick, add a little hot water or stock. Remove the whole hot pepper before serving if left whole.
7. Serve Ngoundja hot over bowls of steamed white rice or alongside cassava fufu, spooning generous amounts of the peanut-greens-stew and smoked fish onto each portion.