Entree: Republic of the Congo – National Cuisine – Madesu (Hearty stewed cowpeas cooked with palm oil, tomatoes, and smoked fish or meat.)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Total 55 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (400 g) dried black-eyed peas (cowpeas)
- 6 cups (1.4 L) water for cooking
- 4 tbsp (60 ml) red palm oil (or vegetable oil)
- 1 medium onion, finely chopped
- 3 cloves (5/16 oz (9 g)) garlic, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 8 oz (225 g) smoked dried fish, flaked and bones removed
- 8 oz (225 g) smoked pork or smoked beef, cubed (optional)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped, to taste
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 1 cup (240 ml) water or stock as needed
- 2 cups (60 g) chopped spinach or collard greens
- Salt to taste
- 2 tbsp (30 ml) fresh lime juice or 1 tbsp (15 ml) vinegar (optional)

Show original ingredient measurements

- 2 cups (400 g) dried black-eyed peas (cowpeas)
- 6 cups (1.4 L) water for cooking
- 4 tbsp (60 ml) red palm oil (or vegetable oil)
- 1 medium onion, finely chopped
- 3 cloves (9 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 14 oz (400 g) canned diced tomatoes
- 8 oz (225 g) smoked dried fish, flaked and bones removed
- 8 oz (225 g) smoked pork or smoked beef, cubed (optional)
- 1 small Scotch bonnet or habanero pepper, seeded and finely chopped, to taste
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 1 cup (240 ml) water or stock as needed
- 2 cups (60 g) chopped spinach or collard greens
- Salt to taste
- 2 tbsp (30 ml) fresh lime juice or 1 tbsp (15 ml) vinegar (optional)

Instructions

1. Rinse the dried cowpeas and pick out any debris. Place in a pot, cover with 4 cups (960 ml) water, bring to a boil, then reduce heat and simmer until tender but not falling apart, about 45–60 minutes. Drain and reserve cooking liquid.
2. In a separate large pot, heat the palm oil over medium heat until shimmering. Add the chopped onion and cook until soft and translucent, about 5–7 minutes. Add the garlic and cook 1 minute until fragrant.
3. Stir in the tomato paste and cook 2 minutes to deepen the flavor, then add the canned diced tomatoes and chopped hot pepper. Cook 5–7 minutes until the mixture thickens slightly.
4. Add the flaked smoked fish and cubed smoked pork or beef if using. Stir to combine, then add the cooked cowpeas and 1 cup (240 ml) reserved cooking liquid or stock. Bring to a gentle simmer.
5. Season with bouillon powder (or cube), salt to taste, reduce heat and simmer uncovered 15–20 minutes to meld flavors, adding additional water or stock if the stew becomes too thick.
6. Stir in the chopped spinach or collard greens and cook 3–5 minutes until wilted. Finish with lime juice or vinegar if using, adjust seasoning, and serve hot with rice, plantains, or fufu.