From Sierra Leone, here is one of the more unusual hot sauces. Besides palm oil, it is charaterized by greens such as cassava or sweet potato leaves: spinich makes an adequate subsititute. Some versions of this dish are more of a stew than a sauce, but this one is designed to be served over rice.
- 1 cup red palm oil (found in Asian markets), or substitute peanut oil
- 1/2 cup minced lean beef
- 1 onion, chopped
- 2 jalapeno 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 jalapeno until soft, about 8 to 10 mniutes. Add the spinach and stir fry for 2 minutes. Return the beef to the skillet, crumble in the fish, and cook for 5 minutes ove medium heat, stirring constantly. Add more palm oil if the mixture is too thick.