Mboto aux Champignons (Fish with Mushrooms) is a traditional Congolese recipe (from the Republic of the Congo) for a classic stew of African carp and mushrooms in a hot tomato, piri-piri chilli and groundnut oil sauce. The full recipe is presented here and I hope you enjoy this classic Democratic Republic of the Congo version of: Fish with Mushrooms (Mboto aux Champignons).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Ingredients:
1kg whole mboto (this is an African carp with a black head) any large firm-fleshed freshwater fish would do, a large tilapia would be a good substitute
1kg mushrooms
4 fresh tomatoes
10 piri-piri chillies
2 onions
4 garlic cloves
1 lemon, halved
100ml groundnut oil
salt, to taste
Method:
Clean, scale and wash the fish then cut into steaks. Rub all over with lemon and salt then set aside for 10 minutes.
Chop the garlic, onions, tomatoes and chillies, place in a mortar and pound to a paste.
Wash the mushrooms and soak in cold water for 30 minutes then drain, wipe dry and halve.
Heat half the oil in a frying pan, add the fish pieces and fry until crisp on the outside and cooked through. Take off the heat and set aside.
Add the remaining oil to a large cooking pot. Heat and stir in the pounded mixture. Fry for a few minutes then add 300ml water. Bring to a simmer and cook for a few minutes then add the mushrooms and the fried fish steaks.
Season to taste with salt and add a little more water if needed. Bring to a boil, reduce to a simmer and cook for 10 minutes over low heat.
Serve hot, accompanied by boiled rice, plantains, cassava or yams.
)
