Kodoyo (Fish with Baobab Leaves) is a traditional Togolese (from Togo) recipe for a classic stew of meat in baobab leaf sauce with mustard, peanut paste and iru. The full recipe is presented here and I hope you enjoy this classic Togolese version of: Fish with Baobab Leaves (Kodoyo).
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Ingredients:
2 generous bunches of fresh baobab leaves
1kg meat (mutton, goat, pork, or fish [smoked and fresh])
4 tbsp made mustard
2 tbsp peanut paste
2 tsp néré (fermented locust beans)
1 green bell pepper
potash or baking powder
salt, to taste
1 onion, chopped
1 Maggi cube
2 green chillies, chopped
a few fresh habanero or scotch bonnet chillies, kept whole
red palm oil
Method:
Separate the baobab leaves from their midrib. Wash the leaves, shred finely then place in a mortar. Pound to a paste then mix in the mustard, peanut paste and néré. Pound one more until smooth. Add the chopped green bell pepper and pound the mixture once more.
Bring a pan of water to a boil, add a little potash or baking powder. Bring back to a boil then add the baobab leaf paste. Bring to a simmer and cook, uncovered, for at least 40 minutes or until the mixture is thick.
In the meantime, heat a little red palm oil in a pan. Add the meat and cook for about 20 minutes then add enough water to cover the meat, bring to a boil and cook for 40 minutes, or until tender.
Add the meat and whole chillies to the thick baobab base and allow to heat through. Season to taste with the salt, onion, Maggi cube and chopped chillies. Bring to a simmer and cook for a few minutes then stir in red palm oil to taste.
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