A thick, creamy sauce made from ground pumpkin seeds cooked with vegetables and smoked fish, offering a nutty depth that is uniquely Congolese.
Instructions
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1
Toast pumpkin seeds in a dry pan until lightly golden and fragrant.
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2
Grind the toasted seeds into a fine paste using a mortar or blender.
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3
Heat palm oil in a pot and saute onions until translucent.
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4
Add tomatoes and cook until they break down, about 8 minutes.
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5
Dissolve the pumpkin seed paste in water and add to the pot. Stir well.
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6
Add smoked fish, bouillon cubes, scotch bonnet, and spinach. Simmer for 25 minutes until thick. Serve with fufu or rice.
Did You Know?
Mbika sauce has a silky, almost velvety texture that Congolese cooks achieve by grinding the seeds to an impossibly fine paste — any graininess is considered a sign of laziness.
The Story Behind Mbika
Pumpkin seeds have been used in Congolese cooking long before European contact. Mbika represents the forest-based culinary tradition of the DRC, where seeds, leaves, and river fish form the core ingredients of daily meals.
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