Borokhé is a traditional Malian recipe for a classic stew of beef, fish and cassava leaves cooked in peanut butter and red palm oil base with hot chillies. The full recipe is presented here and I hope you enjoy this classic Malian version of: Borokhé.
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Ingredients:
750g beef, cut into pieces
500g fresh fish, scaled and cleaned cut into steaks
2kg cassava leaves
200g peanut butter
3 onions, peeled and coarsely chopped
250ml red palm oil
3 hot chillies (or to taste)
salt and freshly-ground black pepper, to taste
Method:
Combine the onions and chillies in a mortar and pound to a paste. Wash the cassava leaves and bruise in a mortar.
Bring two pans of lightly-salted water to a boil. Add the beef to one and the cassava leaves to another. Boil separately until tender then drain and set aside.
In the meantime, bring 2l of water to a boil. Add the fish steaks to this pan with the onion and chilli mix. Cook for 15 minutes, or until the fish is tender then remove the fish with a slotted spoon and set aside to cool. When cold enough to handle remove the bones and set the flesh aside.
Continue cooking the beef for about 70 minutes, or until tender. Drain then return to the pan and add the drained, cooked, cassava leaves and the peanut butter (mix this with about 60ml hot water to make a paste). Bring to a simmer, cover tightly and cook for 20 minutes then add the fish and the palm oil.
Cook for 5 minutes, or until all the ingredients are heated through then serve hot, accompanied by white rice.
