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Mosaka

Name: Mosaka
Total time: 60 min
Yield: Serves 4
Cuisine: Republic of the Congo
Ingredients: 4 fillets White Fish Fillet; 4 tbsp Palm oil; 200ml Coconut milk; 1 Onion; 2 Tomato; 2 cloves Garlic; 1 Chili pepper; 1 tsp Salt; A pinch Black Pepper; 200ml Water

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐⭐

Fish stewed in a rich sauce made from palm-nut pulp — a dish of the Republic of the Congo.

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📖 The Story Behind This Dish

Mosaka is Lingala for palm nuts, and their pulp is crushed and pressed into a red sauce in which fresh or smoked fish is stewed. In the Republic of the Congo, where the Congo River yields plenty of fish, river fish stewed in this sauce is a classic, its rich orange sauce coating rice or cassava bread.

🌆 Where it's eaten: In a riverside home in the Republic of the Congo, fish stews in thick orange sauce in a big pot and is poured over a platter of rice.

🥕 Ingredients (serves 4)

White Fish Fillet 4 fillets
Palm oil 4 tbsp
Coconut milk 200ml
Onion 1
Tomato 2
Garlic 2 cloves
Chili pepper 1
Salt 1 tsp
Black Pepper A pinch
Water 200ml

👩‍🍳 Instructions

Season the fish with salt and pepper and let stand 15 minutes.
Heat the palm oil in a pot and sauté the chopped onion, garlic, and tomato for 5 minutes.
Add the water, coconut milk, and chili and simmer 10 minutes to make a sauce.
Add the fish and simmer gently on low for 15 minutes so it doesn't break up.
When the sauce is thick, season with salt and serve with rice.

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