Smoked river fish slowly stewed with tomatoes, onions, and chilli, producing a deeply savoury dish that pairs perfectly with gozo or boiled cassava.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Soak the smoked fish in warm water for thirty minutes, then drain, remove bones, and break into large flakes.
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2
Heat palm oil in a pot over medium heat. Sauté onions and garlic until softened, about five minutes.
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3
Add chopped tomatoes and chilli peppers, cook until tomatoes break down into a thick sauce, about ten minutes.
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4
Add water and bring to a simmer. Add the flaked smoked fish and stir gently to avoid breaking the pieces further.
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5
Cover and simmer on low heat for twenty minutes until the flavours meld and the sauce thickens slightly.
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6
Taste for salt and chilli, adjust, and serve hot over gozo or alongside boiled cassava.
Did You Know?
The Ubangi and Sangha rivers provide the fish that make ngazi a staple across the country.
Chef's Notes
Equipment Tips
- large pot
- wooden spoon
Garnishing
fresh chilli slices
Accompaniments
gozo, boiled cassava
The Story Behind Ngazi
Ngazi draws on centuries of riverside fishing traditions in Central Africa. Freshwater fish — capitaine, tilapia, or catfish — are smoked over slow-burning hardwood fires, preserving them for weeks without refrigeration. The smoked fish is then rehydrated and stewed with tomatoes, onions, and chilli.
On the Calendar: A regular dinner dish, especially common during the dry season when fishing yields peak.
Then & Now: While fresh fish is now available in Bangui markets, smoked fish remains preferred for its depth of flavour.
Legacy: Ngazi connects Central Africans to their river heritage and the ancient art of smoke preservation.
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