BALA MemBer
Angelica Lindsey Ali Sauce Feuille
This recipe was taught to me by one of my 'village' mothers. My mother in law also makes a version without palm oil. This dish is traditionally made with cassava or sweet potato leaves but works just as well with spinach. It is enjoyed in many West African countries, including Mali, Guinea, Togo, and Sierra Leone, to name a few.
The ingredients can vary so please modify to your taste. It can also be made vegan/vegetarian by omitting any animal products and substituting the Maggi with a small amount of vegetable broth.
Ingredients:
1 cup red palm oil (more or less, to taste)
2 packages fresh spinach, cassava leaves, or sweet potato leaves
1 lb. goat, lamb, chicken, fish, or shrimp (lightly season with salt and pepper, to taste)
1 can stewed tomatoes (reserve the juice)
½ red onion, diced
1 ½ Maggi or Jumbo cube (or use 1/2 tsp of Better Than Bouillon flavor base)
1 tablespoon dried, ground shrimp (optional)
Boiled green plantain, white, or brown rice for serving
1. In a large pot, heat the palm oil. When oil is hot enough for frying, add the meat (if using seafood, lightly saute, then set aside) and brown slightly, taking care not to overcook.
2. When the meat has been browned, add the diced onion and cook until onions become soft and clear. *If not using meat, add the onions first and then proceed with the rest of the recipe
3. Drain the can of stewed tomatoes and add to the pot. Reserve the liquid. Add the Maggi or Jumbo cubes and ground shrimp, if using.
The spinach will release its own liquids.
4. Cook the stew on low-medium heat until the tomato base turns dark red. If the mixture begins to stick, add small portions of water to deglaze the pot. Take care not to add too much water because it will increase cooking time once the spinach is added..
5. Once the tomato, meat, onion base has reached the desired color, add the bags of spinach. Be careful to add the spinach slowly, stirring the stew to ‘cook down’ the spinach before adding more leaves. Do not add water!
6. Place a lid on the pot and cook for 5-7 minutes, allowing the spinach to wilt and cook down.
7. Turn the heat to low and allow the stew to cook for 60-75 minutes. Slow cooking is best as it allows the flavors a chance to meld and develop.
8. The stew is ready when the spinach is dark green and the palm oil begins to ‘pool’ at the surface.
9. Serve hot with a side of rice or, my favorite,
Recipes
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Sauce Feuille (Spinach Stew)