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Loading...A vibrant, deeply savory green stew from Burkina Faso featuring tender amaranth and sweet potato leaves simmered with smoked fish, ground peanuts, and palm oil. Traditionally spooned over tô (millet paste) or steamed white rice, it carries the earthy, nutty character of the Sahel in every bite.
Prep Time15 mins
Cook Time35 mins
Total Time50 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 285 kcalCalories
- 17 gFat
- 4 gSaturated Fat
- 16 gCarbs
- 5 gFiber
- 6 gSugar
- 16 gProtein
- 520 mgSodium
- 780 mgPotassium
- 210 mgCalcium
- 3.5 mgIron
- 32 mgVitamin C
- 265 mcgVitamin A
Ingredients
For the greens and aromatics
- 4 cups tightly packed amaranth leaves (or spinach), washed and roughly chopped
- 2 cups sweet potato leaves, washed and roughly chopped
- 1 large yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 tablespoon freshly grated ginger
- 1 scotch bonnet or habanero pepper, left whole and pierced
- 2 tablespoons red palm oil (or shea butter)
For the sauce base
- 3 medium roma tomatoes, blended into a smooth purée
- 1 small red bell pepper, seeded and blended
- 1 smoked mackerel or catfish fillet (about 4 oz), flaked and bones removed
- 3 tablespoons smooth unsweetened peanut butter
- 1 Maggi or Knorr bouillon cube, crumbled
- 1 teaspoon fine sea salt, plus more to taste
- 1 1/2 cups warm water or low-sodium stock
Directions
- Heat the palm oil in a heavy pot over medium heat until it shimmers, then add the chopped onion and sauté for 4 to 5 minutes until soft and translucent.
- Stir in the garlic, ginger, and the pierced scotch bonnet, cooking for 1 minute until fragrant, taking care not to break open the pepper.
- Pour in the tomato and red bell pepper purée, season with the crumbled bouillon cube and salt, and simmer for 8 to 10 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges.
- Whisk the peanut butter into 1/2 cup of the warm water until completely smooth, then stir this mixture into the simmering tomato base along with the flaked smoked fish.
- Add the chopped amaranth and sweet potato leaves in batches, stirring until each handful wilts down before adding the next, then pour in the remaining 1 cup of water.
- Reduce the heat to low, cover partially, and let the sauce simmer gently for 15 minutes, allowing the greens to become tender and the flavors to meld.
- Uncover, taste, and adjust salt; remove the whole scotch bonnet if you prefer less heat, or squeeze it gently for more spice.
- Serve hot ladled generously over tô (millet paste), steamed white rice, or boiled yams, and provide extra sauce on the side.
Cook’s Notes
- For an authentic touch, replace half the peanut butter with 2 tablespoons of soumbala (fermented locust bean seasoning) or a pinch of iru paste for deep umami.
- If amaranth is unavailable, use a 50/50 mix of spinach and collard greens; blanch collards briefly before adding since they take longer to soften.
- Traditional shea butter (karité) can substitute palm oil and gives a richer, more authentic Burkinabe flavor with a creamy finish.
- Pair with a side of grilled plantains or okra to round out a classic West African plate.
- The sauce thickens as it cools; loosen leftovers with a splash of hot water when reheating and serve the same day for the best texture.
