Entree: Burkina Faso – Central Culinary Region – Babenda (Smoked fish and greens stew with fermented locust bean and peanut)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 12 min

Cook 30 min

Total 42 min

Ingredients

- 3 tbsp (45 ml) peanut oil
- 1 tbsp (15 ml) palm oil
- 1 large onion, chopped (about 8 oz / 225 g)
- 3 cloves garlic, minced
- 1 tbsp (15 g) soumbala (fermented locust bean) or 1 tbsp (15 g) miso
- 2 medium tomatoes, chopped (about 2 cups / 300 g)
- 1 Scotch bonnet or habanero pepper, minced (adjust to taste)
- 1/2 cup (125 g) natural peanut butter (smooth or slightly chunky)
- 2 smoked mackerel, boned and flaked, approx. 1 lb (454 g) total
- 6 cups (180 g) cassava leaves or spinach, chopped (can substitute kale)
- 2 cups (480 ml) water or light chicken stock
- 1 bouillon cube, crushed (Maggi/Knorr)
- Salt, to taste
- Fresh cilantro or parsley, chopped, for garnish

Instructions

1. Heat the peanut oil and palm oil in a large heavy pot over medium heat.
2. Add the chopped onion and sauté until translucent, about 5–7 minutes; stir in the minced garlic and cook 1 minute more.
3. Stir in the soumbala (or miso), then add the chopped tomatoes and minced pepper; cook until the tomatoes break down and the mixture thickens, about 8–10 minutes.
4. Whisk the peanut butter with 1 cup (240 ml) of the water/stock to loosen it, then add to the pot along with the remaining 1 cup (240 ml) water/stock and the crushed bouillon cube; bring to a gentle simmer.
5. Fold in the flaked smoked mackerel and chopped greens; if using tougher greens (cassava leaves or kale), add a splash more water and simmer covered until tender, about 15–20 minutes.
6. Taste and season with salt as needed; simmer uncovered 5 more minutes to marry flavors and thicken the sauce to your preference.
7. Serve hot, garnished with chopped cilantro or parsley, alongside tô, fufu, or steamed rice.