Guinean Leaf Sauce

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A beloved Guinean comfort dish featuring tender leafy greens simmered in a fragrant palm oil sauce with smoked fish, ground peanuts, and fiery Scotch bonnet. The result is a rich, savory stew traditionally served over steamed white rice or alongside fufu for an authentic West African meal.

Nutrition Facts

Per serving (estimated)

• 420 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 22 gCarbs
• 7 gFiber
• 6 gSugar
• 22 gProtein
• 750 mgSodium
• 900 mgPotassium
• 280 mgCalcium
• 5 mgIron
• 45 mgVitamin C
• 580 mcgVitamin A

Ingredients

For the greens

• 4 cups sweet potato leaves, washed and chopped (or substitute spinach)
• 3 cups collard greens, ribs removed and chopped
• 3 cups water for blanching

For the sauce base

• 3 tablespoons red palm oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 Scotch bonnet pepper, seeded and chopped
• 2 medium tomatoes, diced
• 2 tablespoons tomato paste

For the protein and seasoning

• 6 oz smoked mackerel or smoked herring, deboned
• 1/4 cup roasted ground peanuts
• 1 Maggi or Knorr bouillon cube, crumbled
• 1 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 cup reserved cooking water

Directions

1. Bring a large pot of water to a boil, add the chopped sweet potato leaves and collard greens, and blanch for 4 minutes. Drain, reserving 1/2 cup of the cooking water, and set the greens aside.
2. Heat the palm oil in a heavy pot over medium heat until it shimmers and turns a deep orange. Add the chopped onion and sauté for 4 minutes until soft and translucent.
3. Stir in the garlic and Scotch bonnet and cook for 1 minute until fragrant, being careful not to brown the garlic.
4. Add the diced tomatoes and tomato paste, stirring well. Cook for 7 to 9 minutes, mashing the tomatoes, until the mixture thickens and the oil begins to separate at the edges.
5. Add the smoked fish, breaking it into bite-size chunks, along with the ground peanuts, crumbled bouillon cube, thyme, and salt. Stir to combine and cook for 2 minutes to warm through.
6. Pour in the reserved 1/2 cup cooking water, bring to a gentle simmer, and let the flavors meld for 5 minutes.
7. Add the blanched greens to the pot and stir gently until fully coated in the sauce. Cover, reduce the heat to low, and simmer for 10 to 12 minutes until the greens are very tender and the sauce is thick and glossy.
8. Taste and adjust salt or heat, then serve hot over steamed jasmine rice or with fufu, garnished with a few extra ground peanuts if desired.

Cook’s Notes

• Authentic sweet potato leaves (called ndambé in many Guinean dialects) give the most traditional flavor, but a mix of spinach and kale works well in a pinch.
• For deeper flavor, briefly toast the ground peanuts in a dry pan before adding them to the sauce.
• Leave the Scotch bonnet whole and remove it just before serving if you want aroma without intense heat.
• Serve with plain white rice, attiéké, or pounded yam for a complete West African meal.
• For a vegetarian version, omit the smoked fish and use a smoky vegetable broth plus an extra 2 tablespoons of peanuts.

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