Niger-Style Cowpea and Smoked Fish Stew

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A hearty one-pot stew from Niger built on slow-simmered cowpeas, tender chunks of smoked fish, and a deeply savory tomato-palm oil base finished with bitter greens. Niebe (cowpea) soup is everyday comfort food in Niamey, typically eaten with boiled rice, fufu, or millet balls to soak up the rich broth.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 5 gSaturated Fat
• 34 gCarbs
• 9 gFiber
• 6 gSugar
• 24 gProtein
• 780 mgSodium
• 720 mgPotassium
• 140 mgCalcium
• 4.5 mgIron
• 18 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the cowpeas

• 2 cups dried cowpeas (niebe), soaked overnight and drained
• 1 teaspoon baking soda
• 6 cups water

For the stew base

• 1/4 cup red palm oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 Scotch bonnet peppers, seeded and chopped
• 1 (14 oz) can crushed tomatoes
• 2 tablespoons tomato paste
• 2 teaspoons ground crayfish
• 2 smoked mackerel fillets (about 8 oz), deboned and flaked
• 3 cups fresh bitter leaves (or substitute spinach), chopped
• 1 tablespoon bouillon powder
• 1 teaspoon ground white pepper
• 1 1/2 teaspoons sea salt

Directions

1. In a large pot, combine the soaked cowpeas, baking soda, and 6 cups water. Bring to a boil, then simmer uncovered for 35-40 minutes until the cowpeas are very tender but still holding their shape; drain and reserve 1 cup of the cooking liquid.
2. While the cowpeas cook, heat the palm oil in a heavy pot over medium heat until it shimmers and turns bright red, about 2 minutes. Add the onion and cook for 6 minutes until soft and translucent.
3. Stir in the garlic, ginger, and Scotch bonnet peppers and cook for 2 minutes until fragrant, then add the crushed tomatoes, tomato paste, and 1 cup of the reserved cowpea cooking liquid. Simmer for 12 minutes until the sauce thickens and the oil begins to separate.
4. Add the drained cowpeas, ground crayfish, smoked mackerel, bouillon powder, white pepper, and salt. Stir gently to combine and simmer for 10 minutes so the fish flavors meld into the broth.
5. Fold in the bitter leaves and cook for 4-5 minutes until wilted but still vivid green; taste and adjust salt or heat.
6. Loosen with a splash of water if the stew looks dry — it should be thick, glossy, and brothy rather than dry. Serve hot in deep bowls.
7. Accompany with steamed white rice, millet balls (duku), or boiled yam so the rich, slightly smoky broth has something to soak into.

Cook’s Notes

• Soak the cowpeas overnight with a pinch of baking soda to soften their skins and shorten cooking time, and to help the beans break down into a creamier broth.
• Traditional Nigerien cooks often use soumbala (dried fermented néré seeds) in place of bouillon powder for a deeper, funky umami — add 1 tablespoon when you stir in the tomatoes.
• If you cannot find bitter leaves, substitute spinach or young amaranth greens; add them at the very end so they keep their color and slight bitterness.
• Toast the dried cowpeas in a dry skillet for 2 minutes before soaking for a noticeably nuttier flavor in the finished stew.
• Leftovers taste even better the next day; store in the fridge for up to 4 days and loosen with a splash of water when reheating.

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