Entree: Republic of the Congo – Northern Culinary Region – Ngulu Yako Tumba (Hearty Northern Congolese cassava-leaf stew with smoked fish 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 25 min

Cook 1 hr

Total 1 hr 25 min

Ingredients

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

- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced (8 oz (225 g))
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp (6 g))
- 2 medium tomatoes, chopped (8 oz (225 g))
- 1–2 hot red chilies, minced (optional) (0.353 to 0.705 oz (10–20 g))
- 1 lb (450 g) cassava leaves, chopped (use fresh or frozen cassava-leaf paste)
- 2 smoked tilapia, approx. 10 oz (280 g) each, cleaned and flaked
- 1/2 lb (225 g) salted smoked beef or pork, chopped (optional)
- 1/4 cup (60 g) ground roasted peanuts or smooth peanut butter
- 2 cups (480 ml) water or light fish stock
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- Cooked white rice or fufu for serving

Show original ingredient measurements

- 3 tbsp (45 ml) red palm oil
- 1 large onion, thinly sliced (8 oz / 225 g)
- 3 cloves garlic, minced
- 1 inch (2.5 cm) piece fresh ginger, grated (about 1 tbsp / 6 g)
- 2 medium tomatoes, chopped (8 oz / 225 g)
- 1–2 hot red chilies, minced (optional) (10–20 g)
- 1 lb (450 g) cassava leaves, chopped (use fresh or frozen cassava-leaf paste)
- 2 smoked tilapia, approx. 10 oz (280 g) each, cleaned and flaked
- 1/2 lb (225 g) salted smoked beef or pork, chopped (optional)
- 1/4 cup (60 g) ground roasted peanuts or smooth peanut butter
- 2 cups (480 ml) water or light fish stock
- 1 tsp (5 g) sea salt, adjust to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) lime juice
- Cooked white rice or fufu for serving

Instructions

1. Rinse cassava leaves well. If using fresh leaves, blanch in boiling water 5–7 minutes, drain, and roughly chop. If using frozen paste, thaw and squeeze excess liquid.
2. Heat palm oil in a large pot over medium heat. Add sliced onion and sauté until translucent, about 5 minutes. Add garlic, ginger, and chilies; cook 1–2 minutes until fragrant.
3. Stir in chopped tomatoes and cook until they break down and form a thick sauce, about 5 minutes.
4. Add cassava leaves to the pot and stir to coat with the tomato mixture. Cook 3–4 minutes to wilt the leaves.
5. Mix ground peanuts or peanut butter with 2 cups (480 ml) water or stock until smooth; pour into the pot. Add flaked smoked tilapia and chopped smoked meat if using. Bring to a gentle simmer.
6. Season with salt, pepper, and lime juice. Reduce heat, cover, and simmer 20–30 minutes, stirring occasionally, until flavors meld and the cassava leaves are tender. Add water a little at a time if the stew becomes too thick.
7. Taste and adjust seasoning. If the stew tastes too salty from smoked fish, add a splash more water and a little extra peanut paste to balance.
8. Serve hot over steamed white rice or with fufu. Garnish with a drizzle of extra palm oil if desired.