A tangy, nutrient-dense sauce made from dried baobab leaves, slow-cooked with smoked fish and aromatics into a velvety green stew.
Instructions
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1
Soak powdered baobab leaves in 2 cups water for 10 minutes. Strain through a sieve to remove grit.
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2
Season lamb and boil until tender, about 35 minutes. Reserve stock.
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3
Heat shea butter in a pot, sauté onion until soft. Add dawadawa and scotch bonnet.
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4
Add the baobab leaf mixture and meat stock. Stir and bring to a simmer.
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5
Add cooked lamb and smoked fish. Cook on low heat for 20 minutes.
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6
Adjust seasoning and serve over toh.
Did You Know?
Baobab leaves are so nutritious that the WHO has recognized them as a superfood — Malians have known this for thousands of years.
The Story Behind Fakoye
Baobab leaf sauce is deeply rooted in Sahelian food culture, utilizing every part of the iconic baobab tree. The leaves are harvested during the rainy season, dried, and powdered for year-round use. This practice exemplifies the resourcefulness of Malian cuisine in a challenging climate.
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