Entree: Burkina Faso – Northern Culinary Region – Babenda (Hearty Burkinabé stew of fermented leafy greens, peanut and smoked fish)

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 15 min

Cook 25 min

Total 40 min

Ingredients

- 1/4 cup (60 ml) palm oil
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, chopped
- 3 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, grated
- 3 medium tomatoes, chopped
- 2 tbsp (30 g) tomato paste
- 1 cup (240 ml) water or fish stock
- 1 cup (250 g) natural peanut butter (smooth)
- 8 oz (225 g) smoked mackerel or smoked fish, flaked
- 2 cups (200 g) fermented leafy greens (such as fermented hibiscus or baobab leaves) or strongly sour spinach/greens, chopped
- 1–2 hot peppers (scotch bonnet or similar), finely chopped, to taste
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (2 g) ground black pepper
- 1/2 tsp (2 g) smoked paprika or ground red pepper
- 1 cup (160 g) cooked millet or millet couscous, for serving (or cooked sorghum/fufu)

Instructions

1. Heat the palm oil and vegetable oil in a large saucepan over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Add the garlic and ginger and cook 1 minute more.
2. Stir in the chopped tomatoes and tomato paste; cook until tomatoes soften and oil begins to separate, about 6–8 minutes. Add the water or fish stock and bring to a gentle simmer.
3. Whisk in the peanut butter until smooth, then add the flaked smoked fish and chopped fermented greens. Stir to combine and reduce heat to low.
4. Add the chopped hot peppers, salt, black pepper and smoked paprika. Cover and simmer gently for 20–25 minutes, stirring occasionally; thin with a little water if too thick.
5. Taste and adjust seasoning. Serve hot over cooked millet or with fufu, spooning generous portions of the stew over the grain.