Palaver Sauce

Ingredients

• 700g beef chuck, cut into 1-inch cubes
• 200g smoked fish (mackerel or herring), bones removed and flesh flaked
• 100g dried stockfish, soaked and shredded (optional, for extra depth)
• 900g collard greens or spinach, stems removed and finely shredded (or 500g frozen chopped cassava leaf, thawed, for the more traditional version if you can find it)
• 1/2 cup smooth, unsweetened natural peanut butter
• 1/2 cup red palm oil
• 1 large onion, chopped
• 2 scotch bonnet peppers, finely chopped
• 2 tbsp ground crayfish
• 2 seasoning cubes
• Salt, to taste
• 2 cups water or beef stock

Before you cook

• Cut the beef into 1-inch cubes and season with a pinch of salt
• Shred the greens finely, discarding any tough stems
• Flake the smoked fish into bite-size pieces, checking carefully for bones
• Shred the soaked stockfish into thin strips
• Chop the onion and scotch bonnet peppers
• Loosen the peanut butter with 1/2 cup warm water, stirring until smooth and pourable

Steps

1. Put the beef in a pot with half the chopped onion and 2 cups water or stock, and bring to a boil over medium-high heat
2. Reduce the heat and simmer the beef for 30 minutes, until just tender
3. Add the shredded stockfish to the pot and simmer for another 10 minutes
4. Heat the red palm oil in a separate large pot over medium heat until it loosens and turns fully liquid
5. Add the remaining chopped onion and scotch bonnet peppers to the hot oil and fry for 3-4 minutes, until softened
6. Stir in the shredded greens, a handful at a time, until they wilt down
7. Pour in the beef along with its cooking broth
8. Stir in the loosened peanut butter paste
9. Add the ground crayfish and flaked smoked fish
10. Bring everything to a gentle simmer, stirring every few minutes so the peanut butter doesn't catch on the bottom of the pot
11. Simmer uncovered for 20-25 minutes, until the sauce thickens and a thin layer of red oil floats on top
12. Crumble in the seasoning cubes and add salt to taste
13. Simmer for a final 5 minutes, then take the pot off the heat
14. Serve hot over steamed rice or with fufu