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Ntoba Mbodi

Ntoba Mbodi
Congo
⏱ — min. Serves: —

Ingredients

  • For the Ntoba Mbodi:
  • 1 kg (2.2 lbs) fish (such as tilapia or catfish), cleaned and cut into pieces
  • 1/4 cup palm oil or vegetable oil
  • 2 large onions, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 2 large tomatoes, chopped
  • 2 tablespoons tomato paste
  • 1-2 hot peppers, chopped (optional, for extra spice)
  • 1 teaspoon ground paprika
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 2-3 cups fish or vegetable broth
  • 1 tablespoon ground peanuts or peanut butter
  • Salt to taste

Instructions

Prepare the Fish

Clean and cut the fish into pieces, making sure to remove any scales or bones. Set aside.

Cook the Base

Heat the palm oil or vegetable oil in a large pot over medium heat.

Add the chopped onions, minced garlic, and minced ginger. Sauté until the onions are translucent and fragrant.

Add Tomatoes and Spices

Stir in the chopped tomatoes and tomato paste, mixing well.

Add the hot peppers (if using), ground paprika, ground black pepper, dried thyme, ground cumin, and ground coriander. Stir to combine.

Add Broth and Simmer

Pour in the fish or vegetable broth, ensuring the mixture is well combined. Stir well.

Bring to a boil, then reduce the heat to low and let it simmer for 10-15 minutes, allowing the flavors to meld.

Add the Fish

Gently add the fish pieces to the pot. Simmer for another 15-20 minutes, or until the fish is cooked through and tender.

Finish and Serve

Stir in the ground peanuts or peanut butter, mixing well to incorporate and thicken the sauce.

Season with salt to taste.

Enjoy your meal!