Click on the image, above to submit to Pinterest.
Dongo (Fish with Cassava Leaves)
Dongo (Fish with Cassava Leaves) is a traditional Congolese (from the Republic of the Congo) recipe for a classic stew of fish and dried prawns in a cassava leaf base thickened with okra. The full recipe is presented here and I hope you enjoy this classic Congolese version of: Fish with Cassava Leaves (Dongo).
prep time
20 minutes
cook time
60 minutes
Total Time:
80 minutes
Serves:
2
Rating: 
Tags : Vegetable RecipesCongo Recipes
Fish with Cassava Leaves (Dongo): A Congolese recipe for a classic stew of fish and dried prawns (shrimp) in a cassava leaf base thickened with okra.
Ingredients:
250g okra, trimmed and washed
250g cassava leaves, washed and finely shredded
1l water
200g fish (fresh or smoked)
100g dried prawns
Method:
Begin by cooking the fish in a pan of water until tender (time will depend on whether the fish is fresh or dried). Once cooked, flake the fish then place in a bowl with the dried prawns and cover with water then set aside.
Very finely shred the cassava leaves, place in a pot, cover with the 1l water and bring to a boil. Cook for 20 minutes, or until the greens are just tender.
Finely chop the okra, add to the pot and cook for 20 minutes more. Now stir in the fish and prawn mix and allow the ingredients to heat through and thicken.
Serve with cassava fufu, maize fufu or pap.
Congo
Traditional
fish
cassava leaves
fish, stew, cassava, greens, seafood, vegetables
okra, cassava leaves, fish, dried prawns, smoked fish
Method:
Begin by cooking the fish in a pan of water until tender (time will depend on whether the fish is fresh or dried). Once cooked, flake the fish then place in a bowl with the dried prawns and cover with water then set aside.
Very finely shred the cassava leaves, place in a pot, cover with the 1l water and bring to a boil. Cook for 20 minutes, or until the greens are just tender.
Finely chop the okra, add to the pot and cook for 20 minutes more. Now stir in the fish and prawn mix and allow the ingredients to heat through and thicken.
Serve with cassava fufu, maize fufu or pap.
%20Recipe)