Congo Loso na Madesu" is a traditional Congolese dish that consists of fried fish and a spicy tomato sauce. This dish is popular in many regions of the Congo and is often served with rice, plantains, or yucca.

"Congo Loso na Madesu" is a classic African dish that is popular in many regions of the Congo. The dish consists of whole fish that are seasoned with a blend of spices and then fried until they are crispy and golden brown. The fish are then smothered in a rich, spicy tomato sauce that is made with a variety of aromatic ingredients such as garlic, onions, and cumin.

The fish used in this dish are typically tilapia or catfish, which are readily available in many African markets. These fish are rich in protein and omega-3 fatty acids, making them a healthy and nutritious choice for this recipe.

The seasoning blend used in this recipe is a combination of paprika, cumin, salt, black pepper, and cayenne pepper. This blend gives the fish a delicious and bold flavor that is perfectly balanced with the tangy and spicy tomato sauce.

To make the sauce, tomato puree or canned diced tomatoes are used as the base, along with onions, garlic, and a variety of spices. The sauce is then simmered until it thickens and becomes rich and flavorful.

"Congo Loso na Madesu" is typically served with a side of rice, plantains, or yucca. These starchy sides help to balance out the bold flavors of the fish and sauce and provide a hearty and filling meal.

Overall, "Congo Loso na Madesu" is a delicious and flavorful African dish that is perfect for anyone who loves bold, spicy flavors. It is also a great choice for anyone who is looking for a healthy and nutritious meal that is rich in protein and omega-3 fatty acids.


1- 4-6 whole tilapia or catfish, cleaned and scaled

2- 2 cups of tomato puree or canned diced tomatoes

3- 1 onion, chopped

4- 4 garlic cloves, minced

5- 2 teaspoons of paprika

6- 1 teaspoon of cumin

7- 1 teaspoon of salt

8- 1/2 teaspoon of black pepper

9- 1/2 teaspoon of cayenne pepper

10- 1/4 cup of vegetable oil

11- 1/4 cup of water


You can adjust the level of spiciness to your liking by adding more or less cayenne pepper.


1- Rinse the fish and pat it dry with paper towels.

2- Season the fish with 1 teaspoon of paprika, 1/2 teaspoon of salt, and 1/4 teaspoon of black pepper. Set it aside.

3- In a large skillet or wok, heat the vegetable oil over medium-high heat.

4- Once the oil is hot, add the fish and fry it for 4-5 minutes on each side until it is golden brown and crispy. Remove the fish from the skillet and set it aside on a plate.

5- In the same skillet, add the chopped onion and minced garlic. Sauté for 1-2 minutes until the onion is translucent and fragrant.

6- Add the tomato puree, 1 teaspoon of paprika, 1 teaspoon of cumin, 1/2 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/2 teaspoon of cayenne pepper. Stir well.

7- Add 1/4 cup of water and stir to combine. Bring the sauce to a simmer and let it cook for 5-7 minutes until it has thickened slightly.

8- Add the fried fish to the skillet and spoon the tomato sauce over the fish.

9- Cover the skillet with a lid and let the fish cook for an additional 3-5 minutes until it is heated through and the sauce has thickened further.

10- Remove the skillet from the heat and serve the "Congo Loso na Madesu" hot with rice, plantains, or yucca.

Nutrition Facts (per serving):

  • Calories: 317
  • Fat: 16g
  • Carbohydrates: 6g
  • Protein: 38g
  • Fiber: 1g


You can garnish the dish with chopped fresh parsley or cilantro for additional flavor and color.

Enjoy your delicious and spicy "Congo Loso na Madesu"!


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