Serves 4
Prep Time: 1 hr
Cook Time: 30 min
Ingredient List
2 cups uncooked whole peanuts (blended to smooth paste)
1 medium onion
2 inches fresh ginger root
1 red scotch bonnet pepper
5 oz. cooked beef
1 tsp. dried crayfish
1 oz. cleaned, smoked fish
1/2 cup canola oil
1 cup bitter leaves (washed and reduced)
2 tsp. chicken bouillon flavoring
1 tsp Akaun (West African Potash)
Place peanuts in sauce pot and cover with 3 inches of water, cook over medium heat until soft (about 1 hour). In a separate pot, boil bitter leaves with akaun for 45 minutes. Drain and wash leaves using both hands in rubbing motion. Continue to rinse the leaves until the water changes from a deep green to clear. Squeeze out excess water from leaves, forming balls of leaves. Set aside. In a blender,puree peanuts until a fine consistency is reached. Set aside. In same blender, puree onions, ginger root and peppers, Set aside. In a stockpot, heat oil over medium heat, when hot, add peanut puree and stir for about 2 minutes. Add Onion/ginger/pepper puree mixture along with chopped dried crayfish and bouillon flavoring. Allow mixture to simmer for 15 minutes. Place leaves and a little water in blender and puree. Remove leaves from blender and drain it. Pour leaves into peanut puree. Add washed smoked fish and meat and simmer for 5 minutes. Mix well and simmer for 10 minutes mixing periodically to prevent burning. Serve hot with fufu or boiled yams.
