From Sierra Leone, here is one of the more unusual hot sauces I
encountered. Besides palm oil, it is characterized by greens such as
cassava and sweet potato leaves; spinach makes an adequate substitute.
Some versions of this dish are more of a stew than a sauce, but this one
is designed to be served over rice. Warning: Palm oil is high in
1 cup red palm oil (found in Asian markets), or substitute peanut oil
1/2 cup minced lean beef
1 onion, chopped
3 jalapeño chiles, seeds and stems removed, minced
2 cups shredded spinach
1/2 cup smoked fish, such as kippers
Heat the palm oil in a large skillet and fry the beef until just brown.
Remove the beef and add the onion and jalapeño and cook until soft,
about 8 to 10 minutes. Add the spinach and stir fry for 2 minutes.
Return the beef to the skillet, crumble in the fish, and cook for 5
minutes over medium heat, stirring constant. Add more palm oil if the
mixture is too thick.