Msembo with Groundnut Sauce
Msembo, a type of dried fish, is rehydrated and cooked in a rich, savory groundnut (peanut) sauce. This dish is a flavorful example of Congolese cuisine, often served with fufu or rice.
🧂 Ingredients
- 250 g Dried Msembo (dried fish)
- 1 cup Peanut butter(unsweetened, smooth)
- 1 large Onion(chopped)
- 3 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 tbsp Ginger(grated)
- 1 piece Scotch bonnet pepper(optional, finely chopped)
- 3 tbsp Palm oil or vegetable oil
- 3 cups Water(or as needed)
- 2 tbsp Crayfish(ground (optional))
- 2 pieces Seasoning cubes
- 1 tsp Salt(or to taste)
👨🍳 Instructions
- 1
Rinse the dried Msembo thoroughly under cold water. Soak in hot water for about 15-20 minutes to rehydrate, then drain and set aside.
💡 Tip: Ensure all salt and grit are removed from the fish. - 2
In a pot, heat the palm oil or vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.
- 3
Add the minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Cook for another minute until fragrant.
- 4
Add the chopped tomatoes and cook until they break down into a sauce, about 8-10 minutes. Stir in the ground crayfish (if using).
- 5
In a separate bowl, whisk the peanut butter with about 1 cup of water until smooth. Pour this mixture into the pot with the tomato base. Add the remaining water, seasoning cubes, and salt. Stir well.
💡 Tip: Adjust water quantity to achieve desired sauce consistency. - 6
Add the rehydrated Msembo to the sauce. Bring the mixture to a simmer, then reduce heat, cover, and cook for 30-40 minutes, stirring occasionally, until the fish is tender and the sauce has thickened.
💡 Tip: The sauce should coat the fish nicely. - 7
Taste and adjust seasoning if necessary. Serve hot with fufu, rice, or boiled plantains.
💡 Pro Tips
- ✓Msembo can be found in African specialty stores or online.
- ✓If you don't have Msembo, other types of dried or smoked fish can be used as a substitute, though the flavor may vary.
- ✓For a spicier dish, add more scotch bonnet pepper or chili powder.
🔄 Variations
- Some variations include adding other vegetables like spinach or okra.
- A touch of tomato paste can be added for deeper color and flavor.