Babenda (Burkinabé Greens and Peanut Stew)

Ingredients

• 1 lb (450g) fresh spinach or Swiss chard, chopped
• 1/4 cup (60g) roasted peanuts, ground
• 2 tbsp soumbala (fermented locust bean paste), or 1 tbsp miso as a substitute
• 2 dried sardines or 2 tbsp dried shrimp, ground
• 1 cup (200g) white rice
• 1/4 tsp baking soda, if using bitter greens like kale
• 1 tbsp shea butter or vegetable oil
• 1 chili pepper, minced
• 3 cups (720ml) water
• Salt to taste

Before you cook

• Wash and chop the greens.
• Grind the peanuts, soumbala and dried fish together into a coarse paste using a mortar or food processor.

Steps

1. Bring the water to a boil in a large pot.
2. Stir in the rice.
3. Add the baking soda if using bitter greens.
4. Add the chopped greens to the pot.
5. Stir in the peanut, soumbala and dried fish paste.
6. Reduce the heat to low and cover.
7. Simmer for 25 minutes, stirring occasionally, until the rice is tender and the mixture has thickened into a hearty sauce.
8. Stir in the minced chili and season with salt.
9. Spoon the shea butter or oil over the top just before serving.
10. Serve hot on its own or alongside steamed rice.