Sierra Leonean Cassava Leaf Stew with Beef and Smoked Fish

Ingredients

• 500 g beef stewing steak, diced
• 200 g smoked mackerel fillets
• 600 g frozen spinach
• 200 g kale
• 6 tbsp red palm oil
• 2 onions
• 1 scotch bonnet chilli
• 3 tbsp smooth peanut butter
• 1 beef stock cube
• 300 g long-grain rice

Method

1. 1

   Put the beef in a pan with 1 chopped onion, the crumbled stock cube and 600ml water. Bring to the boil, then cover and simmer for 50 minutes until tender.

2. 2

   Cassava leaves are sold frozen in African grocers; the supermarket swap is spinach and kale. Defrost the spinach and squeeze out most of the water. Strip the kale from its stalks and blitz in a food processor until very finely chopped.

3. 3

   Heat the red palm oil in a large pan over a medium heat, add the second onion, chopped, and the finely chopped scotch bonnet and fry for 5 minutes.

4. 4

   Add the spinach and kale with the beef and all its liquid, stir well, cover and simmer for 20 minutes, stirring now and then, until the greens are dark and soft.

5. 5

   Stir in the peanut butter and the skinned, flaked smoked mackerel, and cook uncovered for 5-10 minutes until thick enough to hold its shape on a spoon. Season with salt.

6. 6

   Meanwhile, rinse the rice and simmer it in 600ml lightly salted water, covered, for 12-15 minutes until tender. Serve the stew straight away over the rice and cool any leftover rice quickly.