4
Ingredients
- 1 kg taro (malanga), peeled
- 3 ripe tomatoes, crushed
- 2 onions, sliced
- 2 garlic cloves, chopped
- 3 tbsp palm or neutral oil
- 1 small chili, optional
- Salt
- 300 ml water
Method
- 01 Cut the taro into medium pieces. Blanch 10 minutes in boiling water, then drain (some taro scratches the throat if raw).
- 02 Sweat the onions in oil, add garlic, tomatoes and chili. Reduce 8 minutes.
- 03 Add the taro and water, salt. Cover and simmer gently 25–30 minutes until tender.
- 04 Stir gently at the end to bind the sauce without crushing every piece.
- 05 Serve hot with fish, meat or alone as a vegetable plate.
Taro (often called malanga in markets) is cooked after a blanch to soften the tuber. In the Cuvette and forest it sits beside liboke and fish sauces.
In the same spirit
Other recipes close by territory or by gesture.
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Boiled yam
Boiled yam recipe: tubers cooked in water until tender, served plain or with a short sauce — a simple side still under-documented in the catalogue.
15 min prep · 35 min cook
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Fish liboke
Fish liboke (maboke) recipe: spice-marinated fish wrapped in banana leaves and steamed—fragrant, tender Congolese packet cooking.
30 min prep · 45 min cook
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Chikwangue
Chikwangue (kwanga) recipe: fermented cassava dough wrapped in leaves and steamed—firm, lightly tangy Congolese staple.
40 min prep · 1 h 30 cook