Ingredients:

• Kapenta/Ndakala
• Finely chopped onions
• Finely chopped tomatoes
• Salt
• Cooking oil
• Finely chopped spinach ( Optional )
• Mixed herb spice

Method:

1. Wash the Ndakala very well and put in hot water for 30 minutes
2. Heat up a pan with cooking oil
3. Then fry them for about 5 minutes
4. Optional : Add Spinach cooked till natural waters of spinach evaporates
5. Add onions, spice herbs
6. Simmer till ready
7. Serve with Pad or Chikwangue

Ingredients:

• one to two pounds (or more) of mfumbwa
• one cup peanuts (or peanut butter)
• one or two ripe tomatoes, peeled and chopped (or canned tomato paste, or canned tomato)
• one leek (or one onion), finely chopped
• one piece of dried, salted (Makayabu), or smoked fish
• one cup red palm oil

What you do

1. Place Place the greens in a large pot. Add enough water to partially cover. Bring to a boil. Reduce heat, (do not cover), and simmer until greens begin to become tender. (Cooking time varies considerably depending on type of greens used.) Add water if pot becomes dry.
2. Grind, chop, or pound peanuts into a fine paste. (Or you can start with natural, sugar-free peanut butter.) When greens are mostly tender and liquid is reduced, add tomatoes (or tomato paste), leek (or onion), and dried fish. Continue to simmer, on low heat, stirring occasionally. Simmer until everything is tender and ready to eat.
3. Remove a cup of the pot liquid and combine it with the peanut paste in a bowl. Stir to obtain a smooth sauce. Stir the peanut sauce into the greens, and reduce heat to as low as possible. Top with red palm oil and simmer for a few more minutes.
4. Serve with boiled Yams or sweet potatoes and/or Chikwangue or Rice.

Ingredients

• 4 poignées de ngai-ngai
• L'huile vegetale ou de palme
• Un poisson fumé (optionel)
• Une grosse tomate fraîche
• 3 éclats d’ail, quelques tiges de ndembi
• Un oignon, un piment

Method:

1. Heat oil in a deep pot. Sauté onions and garlic for a few minutes.
2. Laver les feuilles de ngai-ngai
3. les précuire (blanchir) et presser pour enlever un peu d’aigreur
4. piler les ingrédients
5. verser de l'huile dans la marmite ensuite porter au feu, au bout de 2 minutes, ajouter les ingrédients épilés, le poisson fumé émietté et le ngai-ngai
6. saler et laisser cuire environ 25 minutes et ce sera prêt !
7. Cela peut être servi avec les plantains à vapeur, le fufu et bien d’autres accompagnements.

Ingredients:

• chicken; one whole chicken, cut up, any parts, any amount
• one large onion, chopped
• palm oil
• small can of tomato pastes
• one-half cup peanut butter (natural or homemade, containing only peanuts and salt)

What you do

1. Fill a large pot with enough water for soup. Bring it to a boil. Add the chicken and boil it until the meat is done and a broth is obtained.
2. While the chicken is boiling, gently sauté the onion in several tablespoons of palm oil until the onion is tender.
3. Remove the chicken from the broth and remove meat from bones. (Save the broth and keep it at a low simmer.)
4. Return the chicken meat to the broth and add the peanut butter-tomato paste mixture. Stir and continue to simmer until the soup is thickened.
5. Season to taste. Serve with Rice, or Baton de Manioc (also called Chikwangue), or Fufu and more hot pepper

Ingrédients

• 5Tbsp vegetable oil
• Sweet potato greens chopped then washed in cold water
• One onion, 100g chopped
• 1 chilli pepper, cleaned and chopped (or left whole) – for a spicy hot dish, cut the chilli pepper into small pieces; for a milder taste, leave it whole and remove it before serving
• 1 piece of dried, salted or smoked fish (such as cod or herring), soaked in water and washed
• 1 Tbsp tomato paste
• ½ tsp baking soda
• Any fish, pan-fried and cut into pieces (optional)
• 1 MAGGI Crevette and salt

Methode:

1. Heat the oil in a large pot.
2. Add onion, pepper, dried fish, tomato paste, baking soda, and the sweet potato greens.
3. Cook for fifteen minutes, stirring often.
4. When greens are tender, add fried fish.
5. Add the MAGGI Crevette and adjust seasoning to taste, add green or read pepper
6. Serve with rice, fufu or Kwanga

Ingrédients

• 2 smoked fishes (smoked salmon or cat-fish)
• 2 fresh tomatoes, mashed
• 2 tablespoons tomato paste
• 1 large onion, sliced
• 2 gloves garlic, chopped
• 3 fresh Chilies pepper or to taste
• 2 chicken bouillon cubes (or Maggi)
• Black dry pepper
• 100ml of palm oil or peanut oil
• Salt, to taste
• scent leaf

Methode:

1. Wash the smoked fish with hot water and cut into medium size pieces. Make sure you remove all bone from the fish, leave it a hot water with dry pepper and seasoning for about 20 minutes, until it's soft
2. In a big bowl, add the mashed tomato, the tomato paste, the onion, garlic, black pepper and 1 bouillon cube. Then mix well and set aside
3. In a cooking pot, heat the oil on medium on high heat and stir in the smoked fish, add the tomato mixture and dry pepper , add catfish in the sauce and let it Cook for 10 to 15 minutes
4. When the water start to dry up in the sauce, gently turn the fish, then add shredded scent leaf.
5. Best Serve with Chikwangue, Fufu

Ingrédients

• 500g d’épinards
• 1kg de viande de boeuf
• 2 oignons
• 2 gousses d’ail
• 1 cube de bouillon épices-oignons
• 1/8 de litre d’huile d’arachide
• 1 piment
• 1 petite boîte de purée de tomates
• Sel, poivre, gingembre

Methode:

1. Laver les feuilles d’épinards ; les faire bouillir avec du sel pendant 15 mn puis les découper en fines lamelles
2. Mettre les morceaux de viande de bœuf dans une casserole avec de l’eau, du sel, un oignon émincé, l’ail et le gingembre.
3. Faire bouillir environ 15mn
4. Retirer du feu et égoutter en conservant le bouillon de cuisson
5. Mettre au feu une casserole contenant les 5 cuillerées d’huile d’arachide. Y faire revenir les oignons et l’ail
6. Ajouter la purée de tomate, tourner régulièrement pendant au moins 5 mn, puis assaisonner ( poivre, cube de bouillon, piment)
7. Ajouter maintenant le bouillon de cuisson de la viande ; rectifier l’assaisonnement et laisser bouillir au feu moyen pendant au plus 15 m
8. Ajouter maintenant les feuilles d’épinards et la viande ; laisser mijoter au moins 10 mn Servir avec akoume, ablo ou du riz