KokoGnetum Leaf and Smoked Fish Stew
A simple, savory leaf stew made with finely shredded gnetum leaves, tomatoes, palm oil, and smoked fish. It cooks more quickly than cassava leaf stew and has a pleasant chew and fresh, vegetal flavor.
Prep
20m
Cook
30m
Serves
4
Regional versions
Compare how this dish changes by country.
- Congo - Kinshasa
- Central African Republic
- Congo - Brazzaville
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 350gGnetum Leaf (finely chopped)
- 55mlPalm Oil
- 160gOnion (finely chopped)
- 10gGarlic (crushed)
- 220gSmoked Fish (flaked)
- 180gTomato (finely chopped)
- 6gCayenne Chili (finely chopped)
- 7gSalt
- 200mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a wide pot over medium heat until hot, about 160°C (320°F).
- 02
Add the onion and cook until translucent. Stir in the garlic and cook briefly.
- 03
Add the tomato and cook until it softens and begins to form a light sauce.
- 04
Stir in the gnetum leaf until it is coated with the tomato mixture.
- 05
Pour in the water and simmer gently at about 95°C (203°F) until the leaves are tender but still slightly chewy.
- 06
Add the smoked fish, cayenne chili, and salt, then cook a few more minutes so the fish warms through and the flavors come together.
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