Sierra Leonean Cassava Leaf Stew

Ingredients

• 2 lb commercially prepared frozen ground cassava leaves, thawed in the refrigerator
• 1 1/2 lb boneless beef chuck, cut into 1-inch cubes
• 8 oz hot-smoked mackerel or other firm smoked fish, skin and bones removed
• 2 large yellow onions, divided
• 1 to 2 Scotch bonnet peppers, stemmed; seed one for less heat
• 1 tbsp ogiri or other food-grade West African fermented seasoning
• 4 cups water, plus more as needed
• 1/2 cup smooth unsweetened natural peanut butter or finely ground groundnut paste
• 3/4 cup unrefined red palm oil
• 2 tbsp ground dried shrimp or crayfish, optional
• 1 cup thinly sliced okra, optional
• 2 low-sodium bouillon cubes, optional
• 1 1/2 tsp kosher salt, divided, plus more to taste
• Steamed long-grain or Sierra Leonean country rice, for serving

Method

1. 1.Cut one onion into wedges and finely chop the other. Blend the onion wedges, Scotch bonnet and ogiri with 1/2 cup water into a thick paste. Avoid breathing directly over the blender when opening it because aerosolized chile can sting.
2. 2.Put beef, half the chopped onion, 1 teaspoon salt, optional bouillon and 3 cups water in a heavy pot. Bring to a boil, skim any foam, then cover partially and simmer 40 to 55 minutes, until the beef is nearly tender. Add water as needed to keep about 2 cups broth in the pot.
3. 3.Soak the smoked fish in hot water for 10 minutes, drain and flake it, feeling carefully for bones. Whisk the peanut butter with 1 cup warm beef broth until smooth and pourable.
4. 4.Add the thawed ground cassava leaves and blended onion-chile mixture to the beef and remaining broth. Stir thoroughly, bring back to an active simmer, then lower the heat and cook partially covered for 45 minutes, scraping the bottom every 8 to 10 minutes.
5. 5.Checkpoint: the leaves should lose their bright raw-green color and grassy smell, becoming darker, softer and more cohesive. Keep the pot at a genuine simmer and add hot water by the 1/2 cup if it becomes too dry to bubble.
6. 6.Stir in the peanut mixture, red palm oil, flaked smoked fish and optional dried shrimp. Simmer uncovered 25 minutes, stirring frequently and pressing any remaining clumps of leaf against the side of the pot.
7. 7.Add the remaining chopped onion and optional okra. Continue simmering 15 to 20 minutes, until the onion has softened, the okra is tender and no raw edge remains in the greens.
8. 8.Checkpoint: the finished stew should be very thick and dark green, with red oil beginning to glisten at the edges and on the surface. It should smell smoky, earthy and rounded rather than sharply vegetal, and the beef should yield easily to a fork.
9. 9.Taste only after the full cooking time, then add the remaining 1/2 teaspoon salt if needed. If the sauce is loose, simmer uncovered a little longer; if it is pasty and catches immediately, stir in a small amount of hot water.
10. 10.Serve hot over plenty of steamed rice. Cool leftovers quickly in shallow containers and refrigerate within 2 hours; reheat to a full simmer, stirring often, before serving.