Benin-Style Leaf Sauce with Smoked Fish and Amaranth

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Sauce Feuilles is a beloved Beninese comfort dish built on tender leafy greens simmered in a richly seasoned tomato and palm oil base. Traditionally served alongside pounded yam, fufu, or steamed rice, this fragrant stew brings together smoky fish, fiery peppers, and earthy greens in one soulful pot.

Nutrition Facts

Per serving (estimated)

• 310 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 7 gSugar
• 23 gProtein
• 780 mgSodium
• 690 mgPotassium
• 190 mgCalcium
• 4 mgIron
• 42 mgVitamin C
• 310 mcgVitamin A

Ingredients

For the aromatic base

• 2 tablespoons red palm oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 scotch bonnet peppers, seeded and chopped
• 1 medium red bell pepper, chopped

For the sauce

• 4 ripe tomatoes, blended into a smooth puree
• 2 tablespoons tomato paste
• 1 smoked mackerel fillet (about 6 oz), deboned and flaked
• 1/4 cup dried shrimp, rinsed
• 1 tablespoon iru or dawadawa (fermented locust beans)
• 1 cup water or fish stock
• 1 teaspoon fine sea salt
• 1 Maggi or Knorr seasoning cube, crushed

For the greens

• 6 cups fresh amaranth leaves, stems removed
• 2 cups fresh pumpkin leaves or spinach, roughly chopped
• 1 small onion, sliced into thin rings

Directions

1. Heat the palm oil in a heavy-bottomed pot over medium heat until it liquefies and turns a deep reddish-orange, about 2 minutes.
2. Add the chopped onion, garlic, and ginger; saute for 3 to 4 minutes until the onions soften and become translucent.
3. Stir in the scotch bonnet peppers, bell pepper, and tomato paste; cook for 2 to 3 minutes, stirring constantly, until the paste darkens and smells toasty.
4. Pour in the blended tomatoes, flaked smoked mackerel, dried shrimp, and locust beans. Bring to a gentle simmer and cook uncovered for 10 to 12 minutes, until the sauce thickens and the oil begins to separate at the edges.
5. Add the amaranth leaves and pumpkin leaves in handfuls, stirring after each addition so they wilt down into the sauce, about 3 minutes.
6. Pour in the water or stock, season with salt and the crushed seasoning cube, then scatter the sliced onion rings over the top.
7. Cover the pot, reduce the heat to low, and simmer for 8 to 10 minutes until the greens are tender but still vivid green and the sauce has thickened to a rustic stew consistency.
8. Taste and adjust the salt or pepper as needed, then remove from the heat and let the sauce rest for 5 minutes before serving.
9. Serve hot in shallow bowls alongside pounded yam, fufu, eba, or plain steamed rice.

Cook’s Notes

• Amaranth is the traditional choice and has a slightly tangy, earthy flavor; if unavailable, substitute with a mix of spinach and young collard greens.
• Authentic recipes are quite spicy, so remove the seeds from the scotch bonnet or use just one pepper for a milder version.
• Toast the locust beans directly in the palm oil for 30 seconds before adding other aromatics to deepen their umami punch.
• Palm oil gives the dish its signature color and flavor; if you cannot find it, red palm fruit oil is the closest substitute.
• The sauce thickens as it cools, so add a splash of warm water when reheating leftovers the next day.

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