Trois Pièces

What it really is

A Brazzaville combination of smoked fish, peanut paste and leafy greens cooked together.

The dish's name is commonly rendered as “three pieces,” referring to the trio of protein, greens and peanut paste. In this Brazzaville form, smoked fish brings a pronounced savory note, the leaves soften into the sauce, and groundnut paste thickens the mixture. Which leafy vegetable is used can change from one cook to another, and the protein may also vary in broader versions. Rice, cassava or plantain are useful accompaniments because they take up the rich sauce, but they do not belong to the three-part base. Keep the peanut and fish disclosures prominent and identify the greens and fish species when known.

The three elements are cooked together so that smoked fish seasons the greens and peanut paste enriches the sauce. The specific fish and leafy vegetable can vary, and the name does not promise that every cook uses the same species or greens. The paste thickens the cooking liquid, producing a hearty sauce rather than a dry mixture. Rice, cassava or plantain can be served alongside to make a full meal, but the starch is separate from the three-part preparation. Peanut and fish are central allergens.

Trois pièces (“three pieces”) combines a protein, leafy greens and peanut paste in one rich preparation. The name refers to its three defining components; the exact protein and leaves vary by household.

How it's served

Serve as a main dish with a starch such as rice, cassava or plantain.

How to write it on the menu

Confirm the protein, leafy green and peanut paste used in each version.