Central Africa · Main
Madesu (Slow-Cooked White Bean and Red Palm Oil Stew)
Hearty white beans slow-cooked into a creamy, red-hued stew enriched with vibrant palm oil, sweet fried onions, and smoked marrow bone.
The story
Sustaining working-class laborers and civil servants alike across the bustling markets of Bangui and Ouaka province, Madesu is the quintessential weekend batch-cook. Influenced by cross-river trade throughout the Congo Basin, this hearty legume dish is eaten piping hot over steaming white rice or fried plantains. The culinary mastery behind a great Madesu lies in crushing a portion of the fully softened beans against the pot wall, which naturally emulsifies the red palm oil into a rich, velvety gravy without added flour.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Bilibili (Fermented Red Sorghum Craft Beer)
A cloudy, tart, and effervescent traditional red sorghum craft beer traditionally brewed across the northern savannahs of Central Africa.
Bole (Charcoal-Roasted Plantains with Roasted Peanuts)
Caramelized, slow-roasted semi-ripe plantains paired with crunchy charcoal-parched peanuts and a spicy chili-infused red palm oil brush.
Bouillie de Maïs (Fermented Cornmeal Porridge)
A velvety, tart fermented corn porridge lightly sweetened with cane sugar and fragrant with fresh ginger and lemon zest.
Bouillon de Poisson Fumé (Peppery Smoked River Fish Broth)
A fiery, aromatic river broth infused with hot-smoked catfish, wild forest peppers, and fresh aromatics from the Ubangi River basin.