Entree: Democratic Republic of the Congo – National Cuisine – Madesu (Hearty Congolese stewed red beans in a spiced tomato and onion sauce)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 15 min

Total 1 hr 35 min

Ingredients

- 1 lb (454 g) dried red kidney beans, soaked overnight or quick-soaked
- 6 cups (1.4 L) water for cooking beans, plus more as needed
- 3 tbsp (45 ml) palm oil or neutral vegetable oil
- 2 medium onions, approx. 10 oz (280 g), finely chopped
- 3 cloves garlic, minced, approx. 9 g
- 1 medium green bell pepper, approx. 5 oz (150 g), diced
- 2 medium tomatoes, approx. 8 oz (225 g), chopped
- 2 tbsp (30 g) tomato paste
- 1 small scotch bonnet or other hot pepper, whole (optional) approx. 8 g
- 8 oz (225 g) smoked mackerel or other smoked fish, deboned and flaked
- 1 vegetable or beef bouillon cube, approx. 8 g
- 1 tsp (6 g) salt, adjust to taste
- 1/2 tsp (1 g) black pepper
- 1 tsp (4 g) sugar (optional, to balance acidity)
- 2 tbsp (8 g) chopped fresh parsley or scallions for garnish

Instructions

1. Drain soaked beans and place in a large pot with 6 cups (1.4 L) fresh water. Bring to a boil, skim any foam, then reduce heat and simmer until beans are tender but not falling apart, about 45–75 minutes depending on age of beans. Reserve cooking liquid.
2. While beans cook, heat the palm oil in a separate heavy pot or deep skillet over medium heat. Add the chopped onions and sauté until translucent, about 5–7 minutes.
3. Add the minced garlic and diced bell pepper and cook another 2–3 minutes until fragrant. Stir in the tomato paste and cook 1–2 minutes to deepen the flavor.
4. Add the chopped tomatoes and the whole scotch bonnet pepper if using. Simmer until tomatoes break down and the mixture becomes saucy, about 8–10 minutes.
5. Transfer the cooked beans to the tomato-onion sauce along with about 1 to 1 1/2 cups (240–360 ml) of reserved bean cooking liquid to reach a stew-like consistency. Stir in the bouillon cube, sugar if using, salt and pepper.
6. Gently fold in the flaked smoked mackerel and simmer together for 10–15 minutes so flavors meld and the fish warms through. Add more cooking liquid if the stew becomes too thick.
7. Taste and adjust seasoning. Remove and discard the whole scotch bonnet before serving if left whole, or mash it in for more heat if desired.
8. Garnish with chopped parsley or scallions and serve hot with steamed rice, fufu, or fried plantains.