Ghanaian Greens Stew with Palm Oil and Smoked Fish

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This vibrant West African stew is built on tender leafy greens simmered in deep red palm oil with flaked smoked fish, mushrooms, and a kick of scotch bonnet. It is traditionally eaten with banku, fufu, or boiled yam and is one of Ghana's most beloved comfort dishes.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 14 gCarbs
• 4 gFiber
• 5 gSugar
• 17 gProtein
• 720 mgSodium
• 820 mgPotassium
• 190 mgCalcium
• 4 mgIron
• 30 mgVitamin C
• 870 mcgVitamin A

Ingredients

For the greens

• 2 lbs fresh spinach or cocoyam leaves (about 8 cups, finely chopped)
• 1 tsp salt for the blanching water

For the stew base

• 3 tbsp red palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 1 inch fresh ginger, grated
• 2 scotch bonnet peppers, seeded and chopped
• 3 medium Roma tomatoes, blended smooth
• 2 tbsp tomato paste
• 1 tsp powdered bouillon
• 1/2 tsp sea salt, plus more to taste
• 1/2 cup low-sodium stock or water

For the protein and aromatics

• 1 cup flaked smoked mackerel or smoked tilapia
• 1/2 cup dried shiitake or oyster mushrooms, soaked and sliced
• 1/4 cup ground egusi (melon seeds), optional
• 1 tsp ground dried crayfish

Directions

1. Bring a large pot of salted water to a boil. Add the chopped greens and blanch for 2 to 3 minutes until just wilted. Drain, squeeze out excess water, and roughly chop. Set aside.
2. Heat the palm oil in a heavy pot over medium heat until it loosens and turns glossy, about 1 minute. Add the onion and cook until soft and translucent, 4 to 5 minutes.
3. Stir in the garlic, ginger, and scotch bonnet and cook 60 seconds until fragrant, taking care not to brown the garlic.
4. Add the blended tomatoes and tomato paste. Simmer, stirring often, for 8 to 10 minutes until the mixture reduces to a thick, dark paste.
5. Add the smoked fish, rehydrated mushrooms, stock, bouillon, and salt. Cover and simmer gently for 6 minutes so the fish warms through and infuses the broth.
6. Stir in the blanched greens, ground egusi (if using), and dried crayfish. Cover and cook 10 more minutes, allowing the greens to absorb the palm oil and become silky.
7. Taste and adjust salt and heat. Serve hot in shallow bowls with banku, fufu, boiled yam, or steamed rice.

Cook’s Notes

• Traditional palava sauce uses cocoyam leaves (kontomire); baby spinach or a spinach-and-kale blend is the closest widely available substitute.
• Do not skip the red palm oil; it is the soul of the dish and gives both the color and nutty, earthy flavor.
• For a vegetarian version, swap the smoked fish for an extra half cup of mushrooms and a tablespoon of smoked paprika for depth.
• Always seed the scotch bonnet if you want warmth without intense heat; leave seeds in for a fiery stew.
• The stew tastes even better the next day once the greens have soaked up the palm oil and smoked-fish flavor.
• Avoid a metallic taste by using a nonreactive pot (stainless steel or enamel) since palm oil reacts with aluminum.

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