Moukalou de Poisson (Congolese Coconut, Peanut & Tamarind Fish Broth) – Authentic Congo, Republic of Recipe
Silky coastal Congolese fish broth blending coconut milk, peanut cream, and bright citrus.
- Country of Origin
- 🇨🇬 Congo, Republic of (Central Africa, Africa)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 25 min
- Difficulty
- Easy
- Signature Staples
- Flaky white fish fillets, Sweet bell peppers, Steamed jasmine rice, Coconut milk, Spoonful of smooth peanut butter
Ingredients for Moukalou de Poisson (Congolese Coconut, Peanut & Tamarind Fish Broth) (4 Servings)
- 1.25 lbs (or 2.5 cups) flaky white fish fillets, prepped into bite-sized pieces
- 1.5 cups sweet bell peppers, washed and trimmed
- 1 cup steamed jasmine rice
- 1 medium onion and 3 cloves garlic, finely minced with coconut milk
- 1.5 tbsp traditional Congo, Republic of seasoning (spoonful of smooth peanut butter, lime/tamarind tang, garlic, ginger)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Warm cooking oil in a heavy pot over medium heat; gently sweat the minced onion, garlic, and coconut milk for 3–4 minutes until fragrant.
- Stir in spoonful of smooth peanut butter, lime/tamarind tang, garlic, ginger and toast for 45 seconds to release the essential oils of Congo, Republic of's kitchen.
- Add flaky white fish fillets and sweet bell peppers, tossing to coat in the aromatic base.
- Pour in the stock, bring to a gentle boil, then reduce heat and simmer covered for 18–20 minutes until tender and deeply flavorful.
- Fold in steamed jasmine rice, adjust seasoning, and ladle steaming hot into deep bowls.