Ngai-Ngai / Bilolo aux Arachides (Congolese Tangy Hibiscus/Sorrel Greens with Peanuts) – Authentic Congo, Dem. Rep. Recipe
Bright, lightly tangy greens balanced by rich roasted peanuts and sweet onions.
- Country of Origin
- 🇨🇩 Congo, Dem. Rep. (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 20 min
- Difficulty
- Easy
- Signature Staples
- Sorrel or spinach greens, Diced eggplant, Crushed roasted peanuts and steamed rice, Garlic, Onions
Ingredients for Ngai-Ngai / Bilolo aux Arachides (Congolese Tangy Hibiscus/Sorrel Greens with Peanuts) (4 Servings)
- 1.25 lbs (or 2.5 cups) sorrel or spinach greens, prepped into bite-sized pieces
- 1.5 cups diced eggplant, washed and trimmed
- 1 cup crushed roasted peanuts and steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Congo, Dem. Rep. seasoning (onions, ginger, tomato, vegetable oil)
- 2.5 tbsp traditional cooking oil, sea salt, cracked black pepper, and fresh citrus or herbs
Step-by-Step Cooking Instructions
- Heat oil in a wide heavy skillet over medium-high heat until shimmering.
- Sauté onion, garlic, and garlic for 2–3 minutes until softened and fragrant.
- Add sorrel or spinach greens and diced eggplant along with onions, ginger, tomato, vegetable oil, searing for 8–10 minutes while tossing occasionally.
- Deglaze the pan with a splash of broth or citrus so the caramelized fond coats every bite.
- Garnish with crushed roasted peanuts and steamed rice and serve straight from the skillet.