Holidays & Special Occasions
Ngunza de Fête (Festive Cassava Leaf Stew with Smoked Fish)
Ingredients
- - 700 g (1.5 lb) cassava leaves, finely pounded or minced
- - 300 g (10 oz) smoked fish, flaked and bones removed
- - 300 g (10 oz) beef, cut into chunks
- - 4 tbsp palm oil
- - 1 large onion, chopped
- - 3 garlic cloves, minced
- - 1 tbsp ginger, grated
- - 600 ml (2.5 cups) beef stock
- - 1 Scotch bonnet chilli, whole
- - 1 tsp ground crayfish
- - 1 tsp salt, or to taste
Method
- Heat the palm oil in a large pot and brown the beef on all sides, about 8 minutes.
- Add the onion, garlic and ginger, and cook for 5 minutes until fragrant.
- Pour in the beef stock and add the whole chilli, then bring to a boil.
- Reduce heat, cover and simmer for 40 minutes until the beef is tender.
- Stir in the pounded cassava leaves, smoked fish, ground crayfish and salt.
- Cover and simmer for a further 25-30 minutes, stirring occasionally, until rich and thickened.
- Remove the whole chilli and serve hot with rice, fufu or gozo as the centrepiece of the festive meal.
Introduction: This elevated, festive version of the everyday cassava leaf stew is prepared for major celebrations such as weddings, baptisms and national holidays, distinguished by the generous combination of both smoked fish and meat, along with extra palm oil for richness.
Cultural Background: This elevated, festive version of the everyday cassava leaf stew is prepared for major celebrations such as weddings, baptisms and national holidays, distinguished by the generous combination of both smoked fish and meat, along with extra palm oil for richness.
Tips: For gatherings, this stew is often made a day ahead, as the flavours deepen significantly on standing overnight.
Variations: Additional proteins such as smoked goat or chicken are sometimes added for particularly large celebrations. Not easily veganised due to the combination of meat and smoked fish central to the festive version.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, stirring occasionally, adding a splash of water or stock if needed.
Nutrition: Per serving (approx.): 460 kcal, 34g protein, 11g carbohydrate, 31g fat, 5g fibre.
FAQs:
Q: What occasions is this dish served at?
A: It is commonly prepared for weddings, baptisms, and national holidays such as Independence Day.
Q: Can this be scaled up for a large gathering?
A: Yes, the recipe scales easily; simply increase all ingredients proportionally and use a very large pot.