Entree: Sierra Leone – Southern Culinary Region – Palm Butter (Thick palm-fruit cream stew cooked with meat or smoked fish and leafy greens)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) stewing beef, cut into bite-size pieces
- 8 oz (225 g) smoked herring or smoked fish, deboned and flaked
- 2 cups (480 ml) palm nut cream (freshly extracted or canned palm nut concentrate)
- 1 cup (240 ml) water or fish stock
- 1 large onion, chopped, about 8 oz (225 g)
- 3 cloves garlic (about 9 g), minced
- 1 tbsp (15 ml) grated fresh ginger
- 2 tbsp (30 ml) tomato paste
- 2 tbsp (30 ml) ground crayfish or ground dried shrimp (about 20 g)
- 1 Scotch bonnet pepper (about 10 g), whole or sliced to taste
- 2 tbsp (30 ml) palm oil (optional, for extra color and richness)
- 1 bunch spinach or greens, chopped, about 8 oz (225 g)
- 1–2 bouillon cubes or 1 tsp (5 g) bouillon powder
- Salt to taste
- Fresh green onions for garnish

Instructions

1. In a large pot, heat 1 tbsp (15 ml) of palm oil (or neutral oil) over medium heat. Brown the beef pieces on all sides, then remove and set aside.
2. Add the remaining palm oil to the pot. Sauté the chopped onion until soft, then add garlic and ginger and cook 1–2 minutes until aromatic.
3. Stir in the tomato paste and ground crayfish, cook briefly, then return the beef to the pot and add 1 cup (240 ml) water or fish stock and the bouillon. Bring to a simmer, cover, and cook 30–40 minutes until the beef begins to become tender.
4. Reduce heat to low and carefully pour in the 2 cups (480 ml) palm nut cream, stirring to combine. Simmer gently, stirring occasionally, until the sauce thickens and a layer of oil rises to the surface, about 20–30 minutes.
5. Add the flaked smoked fish and the Scotch bonnet pepper and simmer another 5–10 minutes to meld flavors. If the stew is too thick, add small amounts of water to reach desired consistency.
6. Stir in the chopped spinach or greens and simmer until wilted, 3–5 minutes. Taste and adjust salt or bouillon as needed.
7. Remove the whole Scotch bonnet if used whole, garnish with sliced green onions, and serve hot with white rice, boiled yams, or cassava fufu.