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Ngai-ngai (okra stew): recipe illustration
Everyday meals

Ngai-ngai (okra stew)

Ngai-ngai is an okra stew simmered with smoked fish, tomato and palm oil. Its sauce is slightly slippery and fragrant, a Congolese family classic served with foufou.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the okra, trim the ends and cut them into rounds.
  2. Soak the smoked fish in hot water to remove the salt, remove the bones and flake the flesh.
  3. Heat the palm oil and fry the chopped onion until golden.
  4. Add the garlic, crushed tomatoes and chilli, then let it cook down for 5 minutes.
  5. Stir in the flaked fish and the okra so they are coated in oil.
  6. Pour in the water, season with salt and pepper, then simmer covered for 25 minutes over low heat.
  7. Stir from time to time so the okra breaks down slightly and thickens the sauce.
  8. Adjust the seasoning and serve piping hot with foufou.

Variations and tips

Creamy version. Add two spoonfuls of peanut paste at the end of cooking for a richer sauce.

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Original Ecomely recipe.