Entree: Democratic Republic of the Congo – Northern Culinary Region – Ngulu Yako Tumba (Hearty cassava-leaf and smoked fish stew with ground peanuts and palm oil)

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 30 min

Additional 20 min

Total 1 hr

Ingredients

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

1 lb (450 g) cassava leaves (fresh or frozen), finely shredded
2 smoked mackerel fillets, flaked and bones removed, approx. 8 oz (225 g) total (use smoked Atlantic mackerel as a practical species example) (estimated edible portion: 7 7/8 oz (225 g))
1/3 cup (80 g) smooth peanut butter or ground peanut paste
3 tbsp (45 ml) red palm oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch (2.5 cm) piece fresh ginger, grated (about 1 tsp (5 g))
1–2 hot peppers (scotch bonnet or habanero), minced, adjust to taste
1 large tomato, chopped or 2 tbsp (30 g) tomato paste
2 cups (480 ml) water or light vegetable/fish stock
1 bouillon cube (optional)
1–2 tbsp (15–30 ml) lime juice or to taste
Salt to taste
Cooked fufu, boiled plantains, or rice for serving

Show original ingredient measurements

1 lb (450 g) cassava leaves (fresh or frozen), finely shredded
2 smoked mackerel fillets, flaked and bones removed, approx. 8 oz (225 g) total (use smoked Atlantic mackerel as a practical species example) (estimated edible portion: 225 g)
1/3 cup (80 g) smooth peanut butter or ground peanut paste
3 tbsp (45 ml) red palm oil
1 large onion, finely chopped
2 cloves garlic, minced
1 inch (2.5 cm) piece fresh ginger, grated (about 1 tsp / 5 g)
1–2 hot peppers (scotch bonnet or habanero), minced, adjust to taste
1 large tomato, chopped or 2 tbsp (30 g) tomato paste
2 cups (480 ml) water or light vegetable/fish stock
1 bouillon cube (optional)
1–2 tbsp (15–30 ml) lime juice or to taste
Salt to taste
Cooked fufu, boiled plantains, or rice for serving

Instructions

1. If using fresh cassava leaves, boil in water for 15–20 minutes until tender, drain and finely chop or pound to a smooth texture. If using frozen shredded leaves, thaw and squeeze out excess water, then set aside.
2. In a large heavy pot, heat 3 tbsp (45 ml) red palm oil over medium heat. Add chopped onion and sauté until translucent, about 5 minutes. Add garlic, grated ginger, and minced hot pepper; cook 1–2 minutes until fragrant.
3. Stir in chopped tomato or tomato paste and cook 2–3 minutes. Dissolve the peanut butter or ground peanut paste in 1/3 cup (80 ml) warm water to form a smooth slurry, then add to the pot.
4. Add the prepared cassava leaves and pour in 2 cups (480 ml) water or stock. Crumble in the bouillon cube if using. Stir to combine, bring to a gentle simmer, cover and cook 20–30 minutes, stirring occasionally so the peanut integrates and the flavors meld.
5. Flake the smoked fish, remove any small bones, and fold into the stew. Simmer uncovered 10 minutes more to let flavors concentrate. Taste and adjust salt and heat; add 1–2 tbsp (15–30 ml) lime juice to brighten the stew.
6. Remove from heat and drizzle a little extra red palm oil on top if desired. Serve hot with fufu, boiled plantains, or rice.