Sauce feuille/légume (Iri, boudou)

West African Leaf Sauce (Sauce Feuille)

Embark on a culinary journey to West Africa with this delicious and hearty leaf sauce, commonly known as "sauce feuille." This main course dish is a delightful blend of sorrel and spinach leaves, paired with tender pieces of pre-cooked meat. Enriched with a creamy peanut paste and seasoned with traditional spices, it's a wholesome and flavorful meal that's perfect when served with rice or starchy dough (pâte/fufu).

Ingredients

🥬 1-1.5 kg Mixed Leaves, Sorrel/Iri and Spinach/Boudou
🍖 500-700g Precooked Meat, cut into bite-sized pieces
🧅 1-2 Medium Onions, thinly sliced
🌿 A small handful of Fresh Parsley, chopped
🌶️ 5-7 Whole Green Chili Peppers
🧄 Garlic, minced or crushed
🧂 Salt
🌶️ Ground Pepper
📏 1-2 teaspoons Natron/Bicarbonate, Potash
🥜 200-300g Peanut Paste, Pâte d'arachide
🫒 A few tablespoons of Cooking Oil
🌿 1-2 teaspoons Fermented Locust Bean Powder, Néré
💧 Sufficient Water

Instructions

1- Pre-Cook the Meat (Skip if already pre-cooked):

Sear the meat in a pot with a little oil until browned and cooked through.
Set aside.

2- Prepare the Meat Base:

In a large cooking pot, add the pre-cooked meat, sliced onions, chopped parsley, minced garlic, and a dash of ground pepper.
Pour in a few tablespoons of oil and a little water to prevent sticking. Simmer for about 5 minutes to meld the flavors.

3- Cook the Leaves:

In a separate large pot, place the chopped sorrel and spinach leaves.
Add enough water to cover the leaves and a small piece of natron (potash).
Cover and cook for a few minutes until the leaves soften and reduce in volume.

4- Drain and Combine:

Drain the softened leaves using a sieve, pressing to remove excess water.
Add them to the meat mixture, stirring to integrate all ingredients.

5- Incorporate the Fermented Locust Bean Powder:

Sprinkle the néré powder into the pot, stirring well to distribute evenly through the sauce.

6- Prepare the Peanut Paste Mixture:

In a separate container, dilute the peanut paste with water, stirring to achieve a smooth, semi-liquid consistency.

7- Finalize the Sauce:

Pour the diluted peanut paste into the pot with the meat and leaves.
Stir well to fully combine, ensuring all elements are coated and integrated.

8- Adjust Seasoning:

Taste the sauce, adjusting salt as needed for balanced flavor.

9- Simmer to Perfection:

Cover the pot and let the sauce simmer for 15-20 minutes, stirring every couple of minutes to prevent sticking.
Cook until the sauce thickens and flavors meld harmoniously.

10- Serve and Enjoy:
- Once the sauce reaches the desired consistency, serve hot with rice or starchy dough (fufu/pâte).

Prep Time: Flexible, based on pre-cooking needs
Cook Time: Approximately 20-30 minutes
Total Time: Around 30-40 minutes
Servings: Approximately 4-6 servings
Equipment: 🍲 Large Cooking Pot, 🍲 Sieve/Strainer, 🥄 Wooden Spoon, 🔪 Fork, 🔥 Stovetop/Gas Burner