Babenda (Burkinabe Leaf and Rice Stew)
In short: A thick Mossi stew of sorrel and spinach, rice, ground peanuts, smoked fish and fermented locust beans, a Burkinabe dish of lean times and celebrations. It takes about 1 h 20 min in total and makes 4 servings.
- Prep
- 20 min
- Cook
- 1 h
- Total
- 1 h 20 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 265 kcal
Babenda is a leaf and rice stew from the Mossi people of Burkina Faso. It began as food for hard times, made from sorrel and spinach leaves, a little rice and ground peanuts, and today it is a source of national pride, served at weddings and baptisms. The leaves cook down with the rice until the pot turns thick and porridge-like, with a sour edge from sorrel and a savory kick from dried fish and fermented locust beans.
Instructions
- Roughly chop the sorrel and spinach. Bring 500 ml (2 cups) of the water to a boil in a heavy pot, add the sorrel and cook for 10 minutes, stirring, until it collapses into a dull green puree. The color turns olive when cooked, which is normal.
- Add the spinach and cook for 5 minutes, until wilted and tender.
- Stir in the rice, ground peanuts and the remaining 250 ml (1 cup) of water. Cover and simmer over medium-low heat for 20 minutes, stirring often, until the rice is nearly soft.
- Add the dried fish, soumbala, chili, salt and baking soda if using. Cook uncovered for 15 to 20 minutes, stirring constantly toward the end, until the rice is very soft and the stew is as thick as porridge. Add splashes of hot water if it gets too dry.
- Stir in the shea butter or oil. Taste and adjust the salt and chili, then serve hot, on its own or with tô.
Tips
- Roselle (bissap) leaves are the traditional sorrel and are sold at African and Caribbean grocers. Garden sorrel is a good substitute. If you only have spinach, add 2 tablespoons of lemon juice at the end for the sour note.
- Soumbala is sold online as dawadawa or iru. A spoonful of miso or 1 teaspoon of fish sauce gives a similar savory depth. The baking soda stands in for potash and softens the sourness of the leaves.
Questions and answers
What does babenda taste like?
It is thick, earthy and savory, with a pleasant sourness from the sorrel, a nutty note from the peanuts and a deep umami from the dried fish and soumbala.
Is babenda spicy?
It can be, depending on how much chili you add. Many cooks stir in a little and serve extra chili at the table.
Can I make babenda without fish?
Yes. Leave out the dried fish and the fish sauce, and use extra soumbala or a spoonful of miso for savory depth. The stew is then fully plant-based.
How long does it take to make Babenda (Burkinabe Leaf and Rice Stew)?
About 1 h 20 min in total: 20 min of preparation and 1 h of cooking.
How many calories are in Babenda (Burkinabe Leaf and Rice Stew)?
About 265 kcal per serving, with 13 g of protein, 27 g of carbohydrates and 12 g of fat. These values are estimates.
Nutrition per serving
| Calories | 265 kcal |
|---|---|
| Protein | 13 g |
| Carbohydrates | 27 g |
| Fat | 12 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 520 mg |
Estimated values, calculated from the ingredients.
