Entree: Democratic Republic of the Congo – Southern Culinary Region – Madesu (Stewed black-eyed peas cooked with palm oil, tomatoes, smoked fish, and leafy greens)

Serving Size: 6

Approximate Time

Prep 30 min

Cook 1 hr 20 min

Additional 8 hrs

Total 9 hrs 50 min

Ingredients

- 2 cups (400 g) dried black-eyed peas
- 8 cups (1.9 L) water for cooking beans (plus more as needed)
- 1 tbsp (15 ml) neutral oil (for initial sauté)
- 4 tbsp (60 ml) red palm oil
- 2 medium onions, finely chopped, about 8 oz (225 g)
- 3 cloves garlic, minced, about 0.5 oz (15 g)
- 1–2 scotch bonnet or habanero peppers, finely chopped, optional (use gloves)
- 2 cups (480 g) canned chopped tomatoes or 3 medium fresh tomatoes, chopped
- 8 oz (225 g) smoked fish (mackerel or smoked freshwater fish), bones removed and flaked
- 2 tbsp (30 g) peanut butter or groundnut paste (optional, for body)
- 1 tsp (6 g) bouillon powder or 1 vegetable/chicken stock cube
- 1 tsp (6 g) salt, or to taste
- 1/2 tsp (1 g) black pepper
- 6 cups (180 g) fresh spinach or cassava leaves (or watercress), roughly chopped
- 2 tbsp (30 ml) lemon or lime juice
- 2 tbsp (30 g) chopped fresh parsley or cilantro (optional)

Instructions

1. Rinse beans and pick over for debris. Soak overnight in cold water covering by 2 inches, or quick-soak: cover with water, bring to a boil 2 minutes, remove from heat and let stand 1 hour, then drain.
2. Place soaked beans in a large pot, cover with 8 cups (1.9 L) fresh water, bring to a simmer and cook until tender but not falling apart, 45–60 minutes; add more water if needed. Drain, reserving about 1 cup (240 ml) of the cooking liquid.
3. Meanwhile heat 1 tbsp (15 ml) neutral oil and then 4 tbsp (60 ml) red palm oil in a heavy pot over medium heat. Add chopped onions and sauté until translucent and beginning to caramelize, about 8–10 minutes.
4. Add garlic and chopped hot pepper and cook 1 minute more. Stir in chopped tomatoes and cook until tomatoes break down and form a loose sauce, about 6–8 minutes.
5. Mix in cooked beans, reserved bean cooking liquid (about 1 cup/240 ml), flaked smoked fish, peanut butter (if using), and bouillon. Gently simmer 10–15 minutes to marry flavors; mash a few beans against the side of the pot for a slightly thicker texture if desired.
6. Add chopped greens and simmer until wilted and tender, 5–7 minutes. Season with salt, black pepper, and lemon or lime juice to brighten.
7. Stir in chopped parsley or cilantro if using. Adjust seasoning and consistency—add water or stock to loosen or simmer uncovered to thicken.
8. Serve hot over fufu, rice, or with fried plantains and extra palm oil drizzled on top.