Mboto à l'oseille
(Fish with Sorrel) Recipe

Origin: Congo Period: Traditional

This is a traditional dish of the Congo region. Traditionally it's made with Mboto Distichodus lusosso (Long Nosed Distichodus) an herbivorous fish of the Congo basin. Like many African fish it's often smoked for preservation.

Ingredients:

1 fish (a decent whit fish like tilapia will substitute), cleaned and cut into serving-size steaks
1 small onion, chopped
1 garlic clove, minced
1 chilli pepper, chopped
2 tomatoes, blanched, peeled and chopped
1 small can tomato paste
1 bunch fresh sorrel leaves (Rumex spp
1 bayleaf
grated nutmeg, black pepper and salt, to taste
oil to fry

Mboto à l'oseille
(Fish with Sorrel) Preparation:

Method:

Heat about 4 tbsp oil in a deep frying pan. Fry the fish in this oil until done on both sides then set aside.

Add about 3 tbsp oil to a saucepan. Use this to fry the onion and garlic for a few minutes then add the chilli, tomatoes and tomato paste. Add just enough water to make a smooth sauce and bring to a gentle boil.

Put the fish in the sauce then add the sorrel leaves, bay leaf and season with the nutmeg, black pepper and salt.. Allow to simmer gently for about 15 minutes then serve with boiled plantains or on a bed of rice.

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