Entree: Gabon – Komba (Hearty Gabonese stew of smoked fish and cassava leaves cooked in palm oil with aromatic spices)

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 25 min

Total 40 min

Ingredients

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

- 2 smoked whole mackerel, approx. 8 oz (225 g) each, gutted and deboned
- 3 cups (250 g) chopped cassava leaves (fresh or frozen; can substitute well-drained spinach if unavailable)
- 3 tbsp (45 ml) palm oil
- 2 medium onions, chopped, about 8 oz (225 g) total
- 2 medium tomatoes, chopped, about 10 oz (280 g) total
- 4 cloves garlic, minced, about 0.42 oz (12 g)
- 1 inch (2.5 cm) fresh ginger, grated, about 0.35 oz (10 g)
- 1 scotch bonnet or other hot pepper, left whole or sliced (optional)
- 1/4 cup (60 g) natural peanut butter or ground peanuts
- 2 cups (480 ml) fish stock or water
- 1 tsp (5 g) smoked paprika or ground red pepper
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- Fresh cilantro or parsley for garnish (optional)

Show original ingredient measurements

- 2 smoked whole mackerel, approx. 8 oz (225 g) each, gutted and deboned
- 3 cups (250 g) chopped cassava leaves (fresh or frozen; can substitute well-drained spinach if unavailable)
- 3 tbsp (45 ml) palm oil
- 2 medium onions, chopped, about 8 oz (225 g) total
- 2 medium tomatoes, chopped, about 10 oz (280 g) total
- 4 cloves garlic, minced, about 12 g
- 1 inch (2.5 cm) fresh ginger, grated, about 10 g
- 1 scotch bonnet or other hot pepper, left whole or sliced (optional)
- 1/4 cup (60 g) natural peanut butter or ground peanuts
- 2 cups (480 ml) fish stock or water
- 1 tsp (5 g) smoked paprika or ground red pepper
- 1 tsp (5 g) coarse salt, adjust to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Rinse the smoked fish under cool water, pat dry, and cut into serving pieces if whole. Set aside.
2. Heat the palm oil in a large heavy pot over medium heat. Add the chopped onions and sauté until translucent, about 5–7 minutes.
3. Add the garlic, ginger, and scotch bonnet (if using) and cook 1–2 minutes until fragrant. Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
4. Stir in the peanut butter and smoked paprika until well combined, then add the chopped cassava leaves and toss to coat in the tomato-peanut mixture.
5. Pour in the fish stock or water, bring to a simmer, then gently nestle the smoked fish pieces into the stew. Cover and simmer gently for 15–20 minutes until the cassava leaves are tender and flavors meld. Stir carefully once or twice to avoid breaking the fish.
6. Season with salt, black pepper, and lime juice. Adjust consistency with a little extra water or stock if too thick. Remove the whole hot pepper before serving if desired.
7. Serve hot, garnished with chopped cilantro or parsley, alongside boiled plantain, cassava fufu, or steamed rice.