Ngari Stew — Print Recipe — The Culinary Codex

A pungent, deeply savory stew built around ngari, a traditional fermented fish condiment that gives the dish an intense umami backbone. Simmered with vegetables and served over boule, this is authentic Chadian comfort food.

Ingredients

100g ngari (fermented dried fish)
3 large tomatoes, chopped
2 onions, diced
300g leafy greens
3 tbsp groundnut oil
1 liter water
1 tsp salt
2 cloves garlic, minced
1 hot pepper

Instructions

1 Soak ngari in warm water for ten minutes to soften. Drain and pound lightly in a mortar to break into smaller pieces.
2 Heat groundnut oil in a large pot. Saute diced onions and garlic until soft and golden, about five minutes.
3 Add chopped tomatoes and cook for eight minutes until they form a thick, concentrated paste.
4 Add the pounded ngari, hot pepper, and water. Stir well and bring to a simmer for fifteen minutes.
5 Add leafy greens and salt, stirring to incorporate. Cook for ten more minutes until greens are tender and the stew is thick.
6 Serve hot over boule. The fermented fish aroma mellows during cooking, leaving a complex, deeply savory flavor.

Did You Know?

The smell of ngari is famously pungent, and first-time tasters are often surprised at how the intense aroma transforms into a complex, delicious flavor when cooked into a stew.