A silky jute leaf stew simmered with tender beef.
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.
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.
6 servings
1 1/2 cups
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.