Burkina Faso Greens and Rice One-Pot Stew

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A beloved Burkinabe comfort dish that brings together tender rice, sweet potato, and a generous handful of wild greens simmered slowly with tomato, onion, and a swirl of creamy peanut butter. Served straight from the pot, this humble one-pot stew is hearty, deeply savory, and packed with the earthy flavor of fresh greens.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 12 gFat
• 3 gSaturated Fat
• 65 gCarbs
• 7 gFiber
• 6 gSugar
• 12 gProtein
• 580 mgSodium
• 720 mgPotassium
• 130 mgCalcium
• 4 mgIron
• 28 mgVitamin C
• 240 mcgVitamin A

Ingredients

For the flavor base

• 2 tbsp palm oil or vegetable oil
• 1 large yellow onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp grated fresh ginger
• 2 medium tomatoes, finely chopped
• 1 Scotch bonnet or habanero pepper, pierced with a knife
• 1 Maggi or chicken bouillon cube, crumbled

For the greens and grains

• 1 cup parboiled long-grain white rice, rinsed
• 1 small sweet potato, peeled and diced (about 1 cup)
• 4 cups mixed leafy greens (amaranth, spinach, sweet potato leaves), tough stems removed
• 2 tbsp creamy natural peanut butter
• 1 tsp fine sea salt, plus more to taste
• 4 cups water or low-sodium broth
• 1/2 cup flaked smoked fish (optional)

Directions

1. Wash and thoroughly chop the greens, then set them aside in a colander to drain.
2. Heat the palm oil in a heavy-bottomed pot over medium heat. Add the chopped onion and cook for 4-5 minutes until soft and translucent.
3. Stir in the garlic, ginger, tomatoes, and the whole Scotch bonnet. Cook for 6-7 minutes, mashing the tomatoes with your spoon, until they break down and the oil begins to separate at the edges.
4. Add the rice, diced sweet potato, peanut butter, crumbled bouillon cube, and water. Stir well to dissolve the peanut butter and bring everything to a rolling boil.
5. Reduce the heat to low, cover the pot, and simmer for 25 minutes, stirring once halfway through, until the rice is nearly tender and the sweet potato is soft.
6. Pile the chopped greens on top of the rice, recover the pot, and continue cooking for 8-10 minutes until the greens wilt down and the rice is fully tender and fluffy.
7. Remove and discard the Scotch bonnet. Stir the stew gently from the bottom up to combine the greens into the rice, taste, and adjust the salt.
8. Ladle into warm bowls and serve hot, traditionally alongside fried plantains, grilled fish, or crusty bread.

Cook’s Notes

• Traditional amaranth greens (sometimes called morelle or binebe in local markets) give the most authentic flavor, but a mix of spinach and Swiss chard works well in their place.
• The peanut butter adds creaminess and balances the slight bitterness of the greens — smooth, unsweetened varieties are best.
• For deeper umami, stir in 1/2 cup of flaked smoked or dried fish right before the greens go in.
• Add a final squeeze of lime juice at the table to brighten the earthy greens, especially if using older, more bitter leaves.
• Leftovers thicken nicely overnight; loosen with a splash of hot water when reheating on the stovetop.

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