Entree: Burkina Faso – Southern Culinary Region – Babenda (Hearty peanut and smoked fish stew with leafy greens)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 3/4 cup (180 g) natural peanut butter (preferably unsweetened)
- 8 oz (225 g) smoked fish, boned and flaked (such as smoked mackerel or smoked tilapia)
- 10 oz (280 g) fresh spinach or other sturdy greens (cassava or hibiscus leaves if available), roughly chopped
- 1 large onion, finely chopped (about 6 oz / 170 g)
- 2 medium tomatoes, diced (about 8 oz / 225 g)
- 2 tbsp (30 ml) palm oil or vegetable oil
- 2 cloves garlic, minced (about 6 g)
- 1 tsp (5 g) fresh ginger, grated
- 1 small hot pepper (scotch bonnet or habanero), finely chopped, or 1/2 tsp (1 g) cayenne, to taste
- 3 cups (720 ml) water or light fish/vegetable stock
- 1 tsp (5 g) salt, or to taste
- 1 tbsp (15 ml) lime juice or to taste
- 4 cups (800 g) cooked white rice or millet, for serving

Instructions

1. In a large heavy pot, heat the palm oil over medium heat. Add chopped onion, garlic, and ginger and sauté until the onion is soft and translucent, about 5–7 minutes.
2. Add diced tomatoes and chopped hot pepper and cook until the tomatoes break down and the mixture becomes saucy, about 6–8 minutes.
3. In a small bowl, whisk the peanut butter with about 1/2 cup (120 ml) of the warm water or stock until smooth and loosened; add this peanut mixture to the pot along with the remaining water/stock and stir to combine.
4. Bring the stew to a gentle simmer, then add the flaked smoked fish. Simmer gently for 8–10 minutes to allow flavors to meld.
5. Add the chopped greens in batches, stirring them into the sauce and allowing them to wilt and become tender, about 5–8 minutes more. If the stew becomes too thick, add a splash more water.
6. Taste and adjust seasoning with salt and lime juice. Serve the babenda hot over cooked white rice or millet.