Entree: Burkina Faso – National Cuisine – Babenda (Hearty Burkinabé green and peanut stew with smoked fish and okra)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) peanut oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped (about 10 oz / 300 g)
- 2 tbsp (30 g) tomato paste
- 1 cup (150 g) okra, sliced
- 3 cups (90 g) leafy greens (spinach, cassava leaves, or moringa), roughly chopped
- 1/2 cup (125 g) natural peanut butter (or ground roasted peanuts)
- 8 oz (225 g) smoked fish, skinned and flaked
- 2 cups (480 ml) water or light fish/chicken stock
- 1 tsp (5 g) bouillon powder or 1 bouillon cube
- 1 small scotch bonnet or habanero pepper, minced (optional, about 5 g)
- 1 tbsp (15 ml) lime juice (optional)
- Salt to taste

Instructions

1. Rinse and flake the smoked fish, removing bones. If very dry, soak in warm water for 10 minutes then drain and flake.
2. Heat the peanut oil in a heavy saucepan over medium heat. Add the sliced onion and cook until soft and translucent, about 6 minutes. Add the garlic and cook 1 minute more.
3. Stir in the chopped tomatoes and tomato paste; cook until the tomato breaks down and the oil separates slightly from the mixture, about 6–8 minutes.
4. Add the sliced okra and cook 3–4 minutes to soften. Stir in the peanut butter and mix until combined, then add 2 cups (480 ml) water or stock to loosen the sauce.
5. Add the chopped leafy greens, flaked smoked fish, bouillon, and minced pepper if using. Bring to a gentle simmer, cover partially, and cook 10–15 minutes until greens and okra are tender and flavors have melded.
6. Taste and adjust seasoning with salt and lime juice if using. If the stew is too thick, add a splash more water; if too thin, simmer uncovered a few minutes to thicken.
7. Serve hot with steamed rice, millet tô, or fufu, spooning generous portions of the stew over the starch.