JesseEatzA deeply savory and earthy West African stew featuring silk-textured greens, smoked proteins, and the distinct richness of palm oil.
Finely chop the fresh spinach or jute leaves and set aside. Ensure the smoked fish is deboned and flaked into manageable chunks.
In a large heavy-bottomed pot or dutch oven, heat the palm oil over medium heat until it becomes clear and liquid, but do not let it smoke.
Palm oil has a distinct earthy scent that will fill the kitchen—this is exactly what you want.
Add the diced onions and minced habaneros to the oil. Sauté until the onions are translucent and fragrant.
Add the cubed beef to the pot. Sear the meat until browned on all sides. Add one cup of water and simmer until the beef is tender.
Stir in the smoked fish and bouillon cubes. Let the flavors meld for a few minutes.
Add the chopped greens in batches, stirring as they wilt down. The greens will release moisture and create a thick, silky consistency with the palm oil.
If using spinach, it cooks very fast; jute leaves may take a few extra minutes to reach that signature 'draw' or silky texture.
Taste and adjust salt as needed. Let the stew rest for 5 minutes before serving over hot white rice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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