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Loading...A signature Burkinabè stew built around tama — the pungent, umami-rich fermented African locust bean condiment that gives Sahelian home cooking its unmistakable depth. Slow-simmered with smoked catfish, sweet peppers, and tomatoes, the fermented beans melt into the sauce, creating a savory, almost cheesy funk that's traditionally ladled over rice or soft millet tô.
Prep Time20 mins
Cook Time45 mins
Total Time65 mins
Servings6
Yield6 servings
Nutrition Facts
Per serving (estimated)
- 385 kcalCalories
- 17 gFat
- 5 gSaturated Fat
- 26 gCarbs
- 4 gFiber
- 6 gSugar
- 28 gProtein
- 720 mgSodium
- 780 mgPotassium
- 180 mgCalcium
- 4 mgIron
- 38 mgVitamin C
- 185 mcgVitamin A
Ingredients
For the stew base
- 3 tablespoons tama (fermented locust beans), lightly crushed
- 2 tablespoons red palm oil or vegetable oil
- 1 large yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, grated
- 2 Scotch bonnet peppers, seeded and finely chopped
- 2 large ripe tomatoes, blended until smooth
- 2 tablespoons tomato paste
- 1 red bell pepper, diced
- 1 1/2 lbs smoked catfish or smoked mackerel, deboned and flaked
- 2 cups water or light fish stock
- 1 teaspoon fine sea salt, plus more to taste
- 2 dried bay leaves
For finishing and serving
- 3 cups fresh amaranth or spinach leaves, roughly chopped
- 1 small bunch fresh cilantro, chopped
- 4 cups hot cooked jasmine rice or soft millet tô, for serving
Directions
- Heat the palm oil in a heavy pot or Dutch oven over medium heat. Add the chopped onion and cook for 5 to 6 minutes, stirring often, until softened and lightly golden.
- Stir in the garlic, ginger, and Scotch bonnet peppers and cook for 2 minutes until fragrant, taking care not to brown the garlic.
- Add the crushed tama and stir constantly for 3 to 4 minutes to bloom the fermented beans in the oil — this releases their signature savory aroma and tames the raw pungency.
- Add the blended tomatoes, tomato paste, and diced bell pepper. Cook for 10 to 12 minutes, stirring occasionally, until the mixture thickens, darkens, and the oil begins to pool at the edges.
- Pour in the water or fish stock, add the bay leaves and salt, and bring the stew to a brisk boil. Reduce the heat to low and simmer uncovered for 15 minutes to concentrate the flavors.
- Gently fold in the flaked smoked fish and continue to simmer for another 8 to 10 minutes so the fish perfume and salt permeate the sauce.
- Stir in the chopped amaranth or spinach and cook for 3 to 4 minutes, just until the greens wilt but stay vibrantly colored.
- Discard the bay leaves, taste, and adjust the salt. The finished stew should be deeply savory with a pronounced fermented tang and a glossy, brick-red sauce.
- Ladle the hot stew over bowls of steamed rice or alongside soft millet tô, and finish with a generous shower of chopped cilantro.
Cook’s Notes
- True raw tama carries a strong ammonia-like aroma; this mellows dramatically into a savory, almost cheesy umami once bloomed in hot oil.
- If you can't source tama locally, substitute with the Nigerian (iru/dawadawa) or Togolese (nététu) version sold at West African markets or online.
- Wear kitchen gloves when seeding Scotch bonnets and never touch your eyes — the capsaicin lingers.
- The stew tastes even better the next day once the flavors have married, so make it a day ahead when possible.
- For a vegetarian adaptation, swap the smoked fish for 8 oz of smoked shiitake mushrooms plus 1 tablespoon of soy sauce for extra umami.
