Guinean Highland Taro Stew with Smoked Fish

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A comforting one-pot stew from the Fouta Djallon highlands of Guinea, where taro is a treasured staple. Smoked fish, taro leaves, and peanut simmer in a tomato-palm oil base for a deeply savory bowl traditionally ladled over white rice.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 6 gSaturated Fat
• 44 gCarbs
• 6 gFiber
• 5 gSugar
• 28 gProtein
• 720 mgSodium
• 910 mgPotassium
• 150 mgCalcium
• 4 mgIron
• 25 mgVitamin C
• 220 mcgVitamin A

Ingredients

For the stew base

• 2 lbs (about 900 g) fresh taro corms, peeled and cubed 1-inch
• 8 oz (225 g) smoked mackerel or smoked catfish, deboned and flaked
• 4 cups packed fresh taro leaves or baby spinach, stems removed
• 3 tablespoons red palm oil
• 1 large yellow onion, finely chopped
• 3 ripe Roma tomatoes, chopped (or 1 cup crushed canned)
• 1 Scotch bonnet pepper, left whole and pierced
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons natural unsweetened peanut butter
• 4 cups low-sodium beef or fish stock
• 1 Maggi seasoning cube, crumbled
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Directions

1. Peel the taro with gloves to avoid skin irritation, cut into 1-inch cubes, and soak in cold water for 10 minutes; drain well. Flake the smoked fish, carefully checking for any small bones, and set aside.
2. Heat the palm oil in a heavy pot or Dutch oven over medium heat until shimmering. Add the onion and cook for 4 to 5 minutes until soft and translucent, stirring occasionally.
3. Stir in the garlic, ginger, and the pierced Scotch bonnet and cook for 2 minutes until aromatic, taking care not to let the garlic brown.
4. Add the chopped tomatoes and simmer for 7 to 8 minutes, mashing them with a wooden spoon, until the mixture thickens into a rich sauce.
5. Whisk the peanut butter into the stock, then pour the mixture into the pot along with the crumbled Maggi cube. Stir until fully combined and bring to a gentle boil.
6. Add the drained taro cubes, reduce the heat to medium-low, cover, and simmer for 18 to 22 minutes until the taro is fork-tender and the stew has thickened.
7. Stir in the flaked smoked fish and the taro leaves (or spinach), cover, and cook for 4 to 5 minutes more until the greens are wilted and the fish is heated through.
8. Remove and discard the Scotch bonnet if you prefer less heat, or leave it for extra warmth. Taste and adjust salt and pepper, then ladle the stew over steamed white rice.
9. Serve hot with a wedge of lime if desired, and offer extra Scotch bonnet on the side for heat lovers.

Cook’s Notes

• Always wear gloves when handling raw taro; the calcium oxalate crystals can irritate skin and the flesh can itch your mouth if not fully cooked through.
• If fresh taro leaves are unavailable, collard greens or kale (stemmed and chopped) make a sturdy substitute; add them at the same time as the taro since they need longer to soften.
• Substitute 1 lb beef chuck cut into 1-inch cubes for the smoked fish; brown the beef after the onions and simmer for 40 minutes before adding the taro.
• Toast the peanut butter in a dry pan for 2 minutes before whisking into the stock to deepen its nutty flavor.
• Leftovers taste even better the next day as the taro absorbs the smoky broth; store covered in the refrigerator for up to 3 days and add a splash of stock when reheating.

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