Fish with Sorrel

Mboto à l'oseille (in French) or Mboto with sorrel, is a common dish in Central Africa. Mboto is the Lingala name for a freshwater fish (evidently a species of Citharinidae Distichodinae) commonly eaten in the Congo region. It is often smoked for preservation. Sorrel, or Ngai-ngai in the Lingala language, is often cooked as a kind of greens. Outside of Africa, use any freshwater in this recipe.

What you need

oil for frying, (palm oil or any vegetable oil)
one fish, cleaned and cut into serving sized pieces
one small onion, chopped
one clove garlic, minced
chile pepper, cleaned and chopped
one or two tomatoes, peeled and chopped
one small can tomato paste
one bunch of fresh sorrel leaves
bay leaf
grated nutmeg (to taste)
black pepper (to taste)
salt (to taste)

What you do

Heat a few spoonfuls of oil in a skillet. Fry fish in oil on both sides until done. Set aside.
Heat a few spoonfuls of oil in a saucepan. Fry the onion and garlic, then add the chile pepper, tomatoes and tomato paste. Stir in enough water to make a smooth sauce. Heat to a slow boil.
Pour the sauce over the fish (or put the fish in the sauce). Add the sorrel leaves, bay leaf, nutmeg, black pepper,and salt. Simmer gently for ten or twenty minutes
Serve with boiled Plantains or Rice.

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Congo Cookbook recipes using Sorrel Leaves

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