Ngago na Maboko (Bangui Braised Okra, Spinach & Smoked/Seared Fish Stew) – Authentic Central African Republic Recipe
Ubangi River classic uniting flaky fish, silky okra, and greens in a fragrant garlic-ginger base.
- Country of Origin
- 🇨🇫 Central African Republic (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Flaky seared or smoked white fish, Fresh sliced okra and spinach, Steamed rice or cassava, Red palm oil, Garlic
Ingredients for Ngago na Maboko (Bangui Braised Okra, Spinach & Smoked/Seared Fish Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky seared or smoked white fish, prepped into bite-sized pieces
- 1.5 cups fresh sliced okra and spinach, washed and trimmed
- 1 cup steamed rice or cassava
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Central African Republic seasoning (garlic, ginger, onions, hot chili)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown flaky seared or smoked white fish for 5 minutes.
- Add minced onion, garlic, red palm oil, and garlic, ginger, onions, hot chili, stirring for 2 minutes until deeply aromatic.
- Add fresh sliced okra and spinach and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice or cassava right before serving warm.