Congo-Style Palm Oil Smoked Fish Stew

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Mbisi is a beloved fish stew from the Democratic Republic of Congo, built around smoked fish simmered in vibrant red palm oil with tomatoes, eggplant, and bitter greens. The result is a deeply savory, slightly smoky one-pot dish traditionally served alongside fufu, boiled cassava, or steamed plantains.

Nutrition Facts

Per serving (estimated)

• 465 kcalCalories
• 26 gFat
• 9 gSaturated Fat
• 24 gCarbs
• 7 gFiber
• 10 gSugar
• 34 gProtein
• 740 mgSodium
• 920 mgPotassium
• 160 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the smoked fish

• 1.5 lbs smoked whole mackerel or catfish, cleaned
• 1 tbsp fresh lemon juice
• 2 cups warm water, for soaking

For the stew base

• 3 tbsp red palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 1 scotch bonnet or habanero pepper, pierced with a knife
• 4 ripe tomatoes, chopped (or 1 can, 14 oz, diced)
• 2 tbsp tomato paste
• 1 Maggi cube or 1 tsp chicken bouillon
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper

For the vegetables

• 1 medium eggplant, peeled and cut into 1-inch cubes
• 2 cups bitter tomato leaves or fresh spinach, roughly chopped
• 1 small green bell pepper, sliced into strips
• 1 small red onion, sliced into half-moons

Directions

1. Place the smoked fish in a bowl, cover with the warm water and lemon juice, and soak for 10 minutes to soften and draw out excess salt. Drain well, carefully remove any large bones, and break the flesh into large bite-sized chunks.
2. Heat the palm oil in a heavy pot or Dutch oven over medium heat until melted and clear, about 2 minutes. Add the chopped onion and cook for 4 to 5 minutes until soft and translucent.
3. Stir in the garlic, ginger, and the whole pierced scotch bonnet. Cook for about 1 minute until fragrant, then add the chopped tomatoes and tomato paste.
4. Simmer the tomato mixture, stirring often, for 8 to 10 minutes until it thickens into a rich, dark red sauce and the oil begins to separate at the edges.
5. Gently add the smoked fish chunks along with the Maggi cube, salt, and pepper. Pour in 1.5 cups of fresh water, stir carefully to avoid breaking the fish, and bring to a gentle simmer.
6. Add the eggplant cubes, cover, and cook for 12 to 15 minutes until the eggplant is fork-tender and the stew has reduced slightly.
7. Stir in the bitter tomato leaves (or spinach), bell pepper, and sliced red onion. Cook uncovered for another 3 to 4 minutes until the greens are just wilted and peppers are tender-crisp.
8. Taste and adjust seasoning, fish out the scotch bonnet if you prefer less heat, and let the stew rest off the heat for 5 minutes to allow flavors to meld.
9. Serve hot in deep bowls with a side of fufu, boiled cassava, chikwangue, or steamed plantains.

Cook’s Notes

• If your smoked fish is particularly salty, soak it for up to 30 minutes and change the water once halfway through.
• True red palm oil is essential for the authentic color and earthy flavor; do not substitute with refined palmolein or vegetable oil.
• Bitter tomato leaves (njama njama) are traditional in Congolese cooking; spinach, amaranth greens, or even kale make good substitutes.
• Mbisi tastes even better the next day once the smoky fish flavor has soaked into the vegetables, so consider making it a day ahead.
• Avoid vigorous stirring after the fish is added to keep the chunks intact and prevent the stew from becoming mushy.

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