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Ngai-Ngai

Name: Ngai-Ngai
Total time: 40 min
Yield: Serves 4
Cuisine: Republic of the Congo
Ingredients: 2 bunches Spinach; 2 (fillets) White Fish Fillet; 1 Onion; 1 Tomato; 1 Chili pepper; 3 tbsp Lemon juice; 2 tbsp Vegetable Oil; 1/2 tsp Salt; 200ml Water

Side Dish

⏱ 40 min

👥 Serves 4

Difficulty ⭐

Tart roselle leaves stewed with fish — a sour greens dish of the Republic of the Congo.

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📖 The Story Behind This Dish

Ngai-ngai is the leaf of roselle (a hibiscus relative); in Congo the sour leaves are stewed with onion and smoked fish. Refreshingly tart, it goes beautifully with rice or cassava bread. Okra is sometimes added for body.

🌆 Where it's eaten: At a Brazzaville market, bunches of red-stemmed leaves are sold and then stewed with fish in a pot at home.

🥕 Ingredients (serves 4)

Spinach 2 bunches
White Fish Fillet 2 (fillets)
Onion 1
Tomato 1
Chili pepper 1
Lemon juice 3 tbsp
Vegetable Oil 2 tbsp
Salt 1/2 tsp
Water 200ml

👩‍🍳 Instructions

Roughly chop the spinach.
Heat oil in a pot and sauté the sliced onion and tomato.
Add the bite-size fish and water and simmer 5 minutes.
Add the spinach and chili and simmer 10 minutes.
Season with lemon juice and salt.

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