MBoume au Néverdaye (Senegalese Fish, Peanut and Cassava Stew with Millet Couscous)
MBoume au Néverdaye (Senegalese Fish, Peanut and Cassava Stew with Millet Couscous) is a traditional Senegalese recipe for a classic stew of a fish and cassava greens in a peanut base that's served with millet couscous flavoured with baobab leaf powder. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Senegalese Fish, Peanut and Cassava Stew with Millet Couscous (MBoume au Néverdaye).
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This is a classic Wolof dish from Senegal. Traditionally it's made with the local cassava green, néverdaye, but in Dakar it's just as commonly made with white cabbage.
Ingredients:
500g fish steaks (traditionally a large fish head [typically white grouper] is used) [but meat can also be added or substituted]
1 slice of dried fish, thoroughly washed
1kg néverdaye [cassava leaves] (or white cabbage)
500g finely ground peanuts
1 large onion, chopped
100g cherry tomatoes
2 red scotch bonnet chillies
Finely shred the cassava leaves, or cut the cabbage into thin slices.
Place the fish and dried fish in a large pan. Pour over 2l cold water and salt it. Bring to a boil, add the greens and cook for 10 minutes. Stir in the ground peanuts.
Pound together the onion, tomatoes and chillies in a mortar then scrape into the sauce. Reduce to a simmer, partially cover and cook gently for 30 minutes, stirring frequently (if using cassava leaves you will need to cook for 1 hour).
In the meantime, cook the millet couscous according to the packet instructions and scatter over the baobab powder whilst it cooks.
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