Ingredients
The basis:
- Cassava leaves: 500 g (finely ground or pounded).
- Meat: 500 g of beef (cut into cubes) and a little beef skin (loincloth) for texture.
- Smoked/dried fish: From Guedj (salted fish) and smoked fish for depth of taste.
- Palm oil: ½ cup (gives that characteristic orange color and rich taste).
The creamy element:
- Peanut paste: 3 to 4 large tablespoons.
“Nokoss” (spice paste):
- Onions: 2 big ones.
- Garlic: 1 head.
- Chili pepper: Fresh habanero pepper (to taste).
- Seasoning: Salt, black pepper and broth.
Instructions
1. Pre-cooking the meat and leaves
- In a large pot, add the beef, the beef skin and the crushed cassava leaves.
- Cover with plenty of water and bring to a boil. Cassava leaves require a long cooking time to eliminate their bitterness and become tender. Let it simmer for about 45 to 60 minutes.
2. Adding fish and oil
- Once the leaves have turned a dark green color and the meat has softened, add thepalm oil.
- Add the Guedj (salted fish) and smoked fish.
3. Incorporating the peanut paste
- Add the peanut paste. You can mix it beforehand with a little lukewarm water to avoid lumps.
- Mix well. The sauce will start to thicken and take on a nice deep olive/orange color.
4. Added Nokoss
- Pound or mix your onions, garlic and chili to make a paste.
- Add this mixture to the pot with the salt and pepper.
- Leave to simmer over low heat for another 20 to 30 minutes. It's ready when the palm oil rises to the surface and the sauce is thick and flavorful.
Presentation suggestion
The Mborokhé is traditionally served on a bed of white rice. It’s a very filling and nutrient-rich dish!
Chef’s tip: Some people like to add a little okra to the stew for extra creaminess. If you like this texture, add 2 or 3 chopped okra along with the peanut paste