Muzongué (fish based)

Put the water on the fire with the palm oil, the tomato without skin or seeds and cut into pieces, the onion cut into thin slices and the salt. Let it boil a little.
Then add the sweet potato after it has been peeled and washed, cut into cubes not too small and the crushed gindungo. Boil for another 10 minutes.
After time, add the fresh fish cut into slices and the dried fish cut into cubes (if the dried fish is too salty, it is best to soak it for 1 hour + -).
After everything is cooked, it takes + - 10 minutes to place it in a terrine and serve it with the cooked spinach and flour and funge.


For the funge:

300 grs of manioc flour
+ - 5 dl of water water


Take a pan to the fire with the water and let it boil.
Remove the pan from the heat and pour a little cold water.
Add the manioc, stir well and return to the heat to cook, stirring constantly for + - 4 to 5 minutes.
Remove from the heat and beat with a thick wooden spoon.
It is ready to serve.