Barokhé (Beef and Fish with Cassava Leaves) is a traditional Malian recipe for classic stew of beef and fish in a cassava leaf and peanut butter base with hot chillies. The full recipe is presented here and I hope you enjoy this Malian version of: Beef and Fish with Cassava Leaves (Barokhé).
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This is a traditional Malian stew of beef and fish in a cassava leaf and peanut butter base.
Ingredients:
750g beef, cut into bite-sized pieces
500g fish, cleaned, scaled and washed
2kg cassava leaves
200g peanut butter
3 onions, peeled and chopped
4 hot chillies
250ml red palm oil
salt and freshly-ground black pepper, to taste
Method:
In a mortar, pound together the onions and chillies to a paste.
Wash the cassava leaves and chop finely. Bring a pan of salted water to a boil, add the cassava leaves and boil for about 20 minutes, or until tender. Drain and set aside.
Bring 2l of water to a boil, add the fish, meat and the pounded onion mixture. Cook for 15 minutes then remove the fish and set aside to cool. Continue cooking the meat mixture for a further 75 minutes.
When the fish is cold strip the flesh from the bones.
When the meat is done, stir the cassava leaves into the pot along with the peanut butter. Bring back to a simmer and cook for 20 minutes then add the fish flesh along with the palm oil.
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