Entree: Republic of the Congo – National Cuisine – Mbisi Ya Mayi (A Congolese light fish stew cooked in a seasoned broth with leafy greens and tomatoes)

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 20 min

Cook 25 min

Total 45 min

Ingredients

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

- 2 whole tilapia, gutted and scaled, about 1.25 lb (570 g) each
- 3 tbsp (45 ml) palm oil
- 1 large onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced (about 5/16 oz (9 g))
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g)
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or habanero pepper, whole or sliced (adjust to heat preference)
- 2 cups (475 ml) water or light fish stock
- 2 cups (480 ml) packed cassava leaves or fresh spinach, chopped (about 5 1/4 oz (150 g))
- 8 oz (225 g) okra, sliced (optional)
- 2 Maggi bouillon cubes (or 2 tsp (10 ml) bouillon powder)
- 1 tsp (5 g) salt or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) fresh lime or lemon juice
- Fresh cilantro or parsley for garnish

Show original ingredient measurements

- 2 whole tilapia, gutted and scaled, about 1.25 lb (570 g) each
- 3 tbsp (45 ml) palm oil
- 1 large onion, about 8 oz (225 g), sliced
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, minced
- 2 medium tomatoes, chopped, about 1 1/2 cups (360 g)
- 2 tbsp (30 g) tomato paste
- 1 scotch bonnet or habanero pepper, whole or sliced (adjust to heat preference)
- 2 cups (475 ml) water or light fish stock
- 2 cups packed cassava leaves or fresh spinach, chopped (about 150 g)
- 8 oz (225 g) okra, sliced (optional)
- 2 Maggi bouillon cubes (or 2 tsp bouillon powder)
- 1 tsp (5 g) salt or to taste
- 1/2 tsp (2 g) ground black pepper
- 2 tbsp (30 ml) fresh lime or lemon juice
- Fresh cilantro or parsley for garnish

Instructions

1. Rinse the tilapia, pat dry, and make 2 shallow diagonal slashes on each side; season lightly with salt and pepper. Set aside.
2. Heat the palm oil in a wide pot over medium heat. Add the sliced onion and sauté until translucent, about 5 minutes.
3. Add the minced garlic and ginger and cook 1 minute until fragrant. Stir in the chopped tomatoes and tomato paste; cook 4–5 minutes until tomatoes begin to break down.
4. Add the scotch bonnet pepper (whole for milder heat or sliced for more), bouillon cubes, and 2 cups (475 ml) water or stock; bring to a gentle simmer.
5. Carefully add the whole tilapia to the pot, spooning some broth over the fish. Cover and simmer gently for 12–15 minutes, until fish is cooked through and flakes easily.
6. Remove the fish briefly to a plate. Stir the chopped cassava leaves or spinach and sliced okra (if using) into the broth; simmer 5–7 minutes until greens are tender and the soup is well combined.
7. Return the fish to the pot to warm through for 1–2 minutes, adjust seasoning with salt, pepper, and lime juice.
8. Serve immediately, garnished with fresh cilantro or parsley, alongside rice, boiled plantain, or fufu.