Sauce Feuille (Guinean Sweet Potato Leaf Stew)

Instructions

1. Pulse the leaves in a food processor in small batches until finely chopped but not a smooth purée. In Guinea they are pounded in a large mortar.
2. Put the beef, half the chopped onions, the garlic, salt and 750 ml water in a large pot. Cover and simmer for 45 minutes until the beef is nearly tender.
3. Stir in the chopped leaves, smoked fish and whole chili. Cover and cook over low heat for 30 minutes, stirring now and then, until the leaves turn dark and soft.
4. Add the okra and cook for 10 minutes more. The stew should look thick and spoonable.
5. Pour in the palm oil and add the remaining onions. Cook uncovered for 15 minutes, stirring, until the oil rises to the top and the beef is fully tender.
6. While the stew cooks, put the rice, 550 ml water and salt in a pot. Bring to a boil, cover, turn the heat very low and cook for 15 minutes, then rest 10 minutes.
7. Taste the stew and adjust the salt. Take out the chili and serve the stew over the rice.

Tips

• Fresh cassava leaves are toxic raw and need at least 45 minutes of cooking. Spinach is the easiest substitute and needs only 15 minutes, so add it in step 4.
• Smoked mackerel or smoked catfish both work as the smoked fish. If yours is very salty, soak it in hot water for 10 minutes first.