Malian Fakoye (Leaf Sauce)
A Malian sauce made with fakouhoye leaves, lamb, dried fish and shea butter. Makes about 4 servings; hands-on preparation time and servings are estimates.
Fakoye is a dark sauce associated with northern Mali, made with dried, ground fakouhoye leaves. This version combines lamb and dried fish and is served with rice. Allow about 20 minutes for hands-on preparation and 2 hours 30 minutes of cooking, not including the additional time needed to brown the meat.
Ingredient allergens
Allergen listThere are no verified associations for these ingredients yet.
Method
- 01
Prepare the lamb
Cut the lamb into small pieces.
Ready to continue when: The lamb is cut into small pieces.
20 min - 02
Brown and cook the meat
Heat the peanut oil in a large pot and brown the lamb. Remove the oil from the pot. Add the sumbala, dried fish, cumin, anise and ground peas. Add enough water to cover the meat and simmer over very low heat for 30 minutes.
Ready to continue when: The lamb has simmered over very low heat for 30 minutes and the meat is covered with liquid.
30 min - 03
Add the leaves and finish the sauce
Mix the shea butter with the powdered fakouhoye leaves. Add 1.5 litres of water to the pot and bring to a boil. Stir in the butter-and-leaf mixture along with the frozen spinach. Cook for 2 hours, stirring from time to time.
Ready to continue when: The sauce has cooked for 2 hours and has the characteristic dark colour of cooked leaves.
120 min
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.