Mixed leafy greens slow-cooked with dried fish, palm oil, and onions into a thick, savoury sauce that is the everyday accompaniment to gozo.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Wash and chop the leafy greens thoroughly. If using tougher greens like amaranth, chop very finely.
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2
Soak dried fish in warm water for fifteen minutes, then drain, remove bones, and flake into small pieces.
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3
Heat palm oil in a pot over medium heat. Sauté chopped onion until softened.
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4
Add the chopped greens and water. Stir well, cover, and cook for fifteen minutes until greens are wilted and tender.
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5
Add flaked dried fish and optional chilli pepper. Cook for ten more minutes until the sauce is thick.
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6
Adjust salt and serve hot over gozo as a daily accompaniment.
Did You Know?
The specific greens used in sauce feuilles vary by region — amaranth in the north, spinach in the south.
Chef's Notes
The Story Behind Sauce Feuilles
Sauce feuilles is the daily green sauce that no Central African meal is complete without. Mixed leafy greens — amaranth, spinach, sorrel, or whatever is available — are cooked down with palm oil, onions, and dried fish or meat into a thick, savoury sauce spooned over gozo.
On the Calendar: Eaten at nearly every lunch and dinner. The most everyday dish in the Central African repertoire.
Then & Now: The greens change with season and availability, but the technique and purpose remain constant.
Legacy: Sauce feuilles is the humble backbone of Central African nutrition, providing vitamins and minerals in every daily meal.
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