stew of fish, aubergine and cassava leaves with two whole habanero chillies in a large cooking pot
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Le Goundja (Fish with Aubergines and Cassava Leaves)

Le Goundja (Fish with Aubergines and Cassava Leaves) is a traditional Central African Republic recipe for a classic stew of fish with aubergines, bell peppers and leeks in a palm oil and cassava leaf base flavoured with a hot chilli. The full recipe is presented here and I hope you enjoy this classic Central African Republic version of: Fish with Aubergines and Cassava Leaves (Le Goundja).

prep time

20 minutes

cook time

150 minutes

Total Time:

170 minutes

Serves:

10

Rating: 4.5 star rating

Tags : Chilli RecipesVegetarian RecipesVegetable RecipesCentral-african-republic Recipes

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Ingredients:

1kg cassava leaves, minced by passing through a hand mincer
500ml red palm oil
200ml groundnut oil
1kg fish fillets
3 onions, chopped
4 garlic cloves, chopped
1 aubergine (eggplant), chopped
2 green bell peppers, chopped
1 leek, chopped
1 hot green chilli, finely chopped
200ml water
1 bouillon cube
salt, to taste
2 whole habanero chillies

Method:

In a bowl, mix together the onions, garlic, leek, aubergines and peppers then set aside.

Place the cassava leaves in a large pot with 200ml water. Bring to a boil then add the mixed vegetables and the fish fillets. Bring to a simmer, cover and cook for 30 minutes.

At this point, add the red palm oil, bouillon cube and salt. Bring back to a gentle simmer, nestle in the whole chillies, cover and cook for 120 minutes, stirring occasionally.

Finally add the groundnut oil and green chilli.

Serve hot with white rice, cassava sticks or boiled and mashed plantains.