LomandohaTaro Leaf and Smoked Fish Stew

Name: Lomandoha (Taro Leaf and Smoked Fish Stew)
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Equatorial Guinea
Ingredients: 350 g Taro Leaf (finely chopped); 400 g Smoked Fish (flaked); 250 g Tomato (finely chopped); 180 g Onion (finely chopped); 15 g Garlic (crushed); 60 g Odika Paste (crumbled); 55 ml Palm Oil; 10 g Hot Chili (finely chopped); 900 ml Water; 12 g Salt

Lomandoha is a Ndowé preparation combining taro leaves, fish, tomato, chile, and modica, the ground seed of African mango. This version uses smoked fish and cooks the taro leaves thoroughly before serving.

Prep

25m

Cook

50m

Serves

Estimated

Nutrition

Per serving

376kcal

Calories

24g

Protein

23g

Fat

17g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

350g
Taro Leaf (finely chopped)
400g
Smoked Fish (flaked)
250g
Tomato (finely chopped)
180g
Onion (finely chopped)
15g
Garlic (crushed)
60g
Odika Paste (crumbled)
55ml
Palm Oil
10g
Hot Chili (finely chopped)
900ml
Water
12g
Salt

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

7 steps

01
Heat the palm oil in a heavy pot over medium heat.
02
Add the onion and cook for 5 to 7 minutes, until softened.
03
Stir in the tomato, garlic, hot chili, and odika paste and cook for 5 minutes, until thickened and fragrant.
04
Pour in the water and bring to a boil.
05
Add the taro leaf, reduce the heat, and simmer uncovered for 35 to 40 minutes, stirring occasionally, until completely tender. Do not taste the leaves while raw or undercooked.
06
Add the smoked fish and salt and simmer for 10 minutes more, until the stew is cohesive and hot throughout.
07
Serve hot.

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