Sierra Leonean Krain Krain

Name: Sierra Leonean Krain Krain
Prep time: 25 min
Cook time: 1 h 10 min
Total time: 1 h 35 min
Yield: 6
Ingredients: 1 boneless beef stew meat, cut into 1-inch cubes; 5 water, divided; 1 fine salt, divided; 1 frozen chopped jute leaves, thawed and drained; 6 smoked fish, skin and bones removed, flaked; 1/3 red palm oil; 1 large yellow onion, finely chopped; 3 pieces of scallions, thinly sliced; 1 Scotch bonnet chile, left whole for moderate heat; 2 ground dried shrimp; 1 ogiri or fermented locust beans, mashed; 2 beef bouillon powder; 1/2 ground black pepper; 6 cooked white rice or prepared fufu, for serving

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Sierra Leonean Krain Krain

AuthorDanCategoryBeef, Main Course, Sierra LeoneDifficultyIntermediate

A silky jute leaf stew simmered with tender beef.

Yields6 Servings

Prep Time25 minsCook Time1 hr 10 minsTotal Time1 hr 35 mins

Frozen jute leaves are the most practical substitute outside West Africa. Thaw and drain them before cooking. The stew should remain silky and spoonable, not watery. Scotch bonnet is traditional, but its amount can be reduced for a milder dish.

Ingredients

1 lb boneless beef stew meat, cut into 1-inch cubes

5 cups water, divided

1 tsp fine salt, divided

1 lb frozen chopped jute leaves, thawed and drained

6 oz smoked fish, skin and bones removed, flaked

⅓ cup red palm oil

1 large yellow onion, finely chopped

3 pieces of scallions, thinly sliced

1 Scotch bonnet chile, left whole for moderate heat

2 tbsp ground dried shrimp

1 tbsp ogiri or fermented locust beans, mashed

2 tsp beef bouillon powder

½ tsp ground black pepper

6 cups cooked white rice or prepared fufu, for serving

Directions

Place the beef in a heavy pot with 4 cups water, half the salt, and half the chopped onion. Bring to a boil over medium-high heat, skim any foam, then reduce to medium-low and simmer for 35 to 40 minutes until the beef is tender.

Lift the beef from the pot and reserve it. Measure 2 cups of the cooking broth, adding water if necessary, and keep it warm for the stew.

Warm the palm oil in a large saucepan over medium heat. Add the remaining onion and scallions, then cook for 4 to 5 minutes until softened and fragrant without browning.

Stir in the ground shrimp, ogiri, bouillon, and black pepper. Cook for 1 minute, stirring constantly, until the seasonings smell deeply savory.

Add the drained jute leaves a handful at a time, stirring well after each addition. Cook for 5 minutes until the leaves loosen and develop their characteristic silky texture.

Return the beef to the pan and add the smoked fish, whole Scotch bonnet, and 1 1/2 cups reserved broth. Bring to a gentle simmer, taking care not to break up the fish too much.

Cook uncovered over low heat for 20 to 25 minutes, stirring from the bottom every few minutes, until the leaves darken and the sauce thickens. Add small splashes of broth if it becomes too stiff.

Remove the whole chile for moderate heat. Taste, add the remaining salt as needed, and rest the stew for 5 minutes before serving with rice or fufu.