Sauce Feuilles (Greens Stew)
Sauce feuilles is a West African greens stew built on palm oil, which gives it a deep orange-red color and a distinct, earthy taste. Three kinds of leaves, including bitter leaf, cook down with tomato, onion, garlic and scotch bonnet into a thick, savory pot. Smoked fish, crayfish and dried shrimp add depth, and you can use chicken or beef instead. Serve it over rice or alongside fufu.
Instructions
Wash the spinach, kale or collards, and bitterleaf well to get rid of any grit. Strip out tough stems and chop the leaves small, then set them aside.
Cut meat into bite-sized pieces. If you are using smoked fish, pull out the bones and shred the flesh. Season the meat or fish with salt and any other seasonings you like.
Heat the palm oil in a large pot over medium heat. For a milder flavor you can cut it with some vegetable oil. Cook the onion and garlic until they turn translucent and smell fragrant.
Stir in the tomatoes and scotch bonnets and cook for a few minutes, until the tomatoes have softened.
Add the seasoned meat or fish and cook until browned and cooked through. Smoked fish goes in near the end so it does not overcook.
Add all the chopped greens and stir to coat them with the meat and aromatics. If the pot looks dry, add a little water. Cover and cook for 10 to 15 minutes, until the greens are wilted and tender.
Stir in the ground crayfish and dried shrimp if using, along with the bouillon. Taste and adjust the salt and any other seasoning.
Turn the heat to low, cover, and simmer for another 10 to 15 minutes so the flavors come together. Finish with extra chopped onion or fresh herbs if you like, and serve.
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