Ngoundja

Cassava leaves cooked with peanut and smoked fish.

Ingredients

• 700 g Cassava leaves
• ¾ cup Peanut butter
• 250 g Smoked fish
• 2 Onions
• ½ cup Palm oil
• 4 cloves Garlic
• 2 Chili
• 2 tsp Salt
• 4 cups Water

Method

1. Pound the leaves — Pound the cassava leaves until very fine.
2. Boil thoroughly — Cook in water for 45 minutes — cassava leaves must always be well cooked before eating.
3. Add fish — Add the smoked fish, onion, garlic and chili and cook 20 minutes.
4. Enrich — Stir in the palm oil and the loosened peanut butter.
5. Reduce — Simmer 25 minutes until thick and the oil floats.
6. Ngoundja is ready — Season and serve with rice.

More Central African Republic recipes

• Gozo
• Kanda ti Nyma