Ngunza

Ingredients10

• smoked fish500 g
• palm oil80 ml
• onion1
• tomato2
• garlic3 cloves
• fresh chili1
• ground peanuts80 g
• cassava leaves300 g
• water400 ml
• salt1 tsp

Method

1. Rinse the smoked fish, break it into large pieces, and set it aside.
2. Chop the onion, tomato, garlic, and chili. Wash and finely shred the cassava leaves.
3. Heat the palm oil in a pot and gently fry the onion, garlic, and chili until fragrant.
4. Add the tomato and cook until it softens into a sauce.
5. Stir in the ground peanuts and water and simmer until the sauce thickens slightly.
6. Add the cassava leaves and cook until tender, stirring so they do not stick.
7. Add the smoked fish and salt, then simmer gently until the fish is heated through and the stew is rich.
8. Serve hot with fufu, boiled plantain, or rice.