Liberian Stewed Greens Dip With Plantain Chips
Published March 15, 2026
- Total Time
- 1 hour 30 minutes
- Prep Time
- 30 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1(1-inch) piece fresh ginger, scrubbed and chopped
- 10garlic cloves, smashed and peeled
- 1bunch scallions, thinly sliced, white and green parts separated
- 3Scotch bonnet or habanero peppers, stemmed, seeded if you like
- 1small yellow onion, cut into 1-inch chunks
- 2medium bell peppers, any color, quartered and seeded
- 1bunch collards or any chard greens, stems and leaves separated and chopped
- 1bunch kale, stems and leaves separated and chopped
- 1bunch mustard or dandelion greens, stems and leaves separated and chopped
- ½ cup neutral-flavored oil, such as canola, safflower or grapeseed
- 2tablespoons dried írù (dried, fermented locust beans), soaked in warm water to soften, then rinsed and drained, see Tip
- 2tablespoons ground dried crayfish, or tiny dried shrimp (soaked in warm water for 5 minutes to soften, then drained), see Tip
- 2(7-ounce) pieces ẹja panla (cold-smoked hake, see Tip) or smoked white fish fillet, skin off and picked of any bones, flakes broken into 1-inch pieces
- 1¼ teaspoons baking soda
- Kosher salt (such as Diamond Crystal)
- 2teaspoons stock concentrate, meat or vegetable, plus more to taste (optional)
- 1tablespoon grated lemon zest (from 2 lemons)
- ¼ cup fresh purple or Thai basil leaves or fresh scent leaves (see Tip), chopped
- Plantain chips, for serving
Nutritional analysis per serving (12 servings)
136 calories; 6 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 3 grams sugars; 11 grams protein; 412 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In the bowl of a food processor, pulse the ginger, garlic, scallion whites, Scotch bonnets, onion, bell peppers, collard stems, kale stems and mustard green stems to break up, then process for 1 minute to form a coarse purée. Scrape down the sides of the bowl and move the mixture to a large bowl.
- Step 2
Working in batches if needed, add the collard, kale and mustard green leaves to the food processor and pulse twice to break up. Scrape down the sides of the bowl, and process again until the leaves are in small, even pieces, similar to confetti, about 30 seconds. Add to the large bowl. Once all the ingredients have been chopped, combine with your hands.
- Step 3
Place a large heavy-bottomed pot or Dutch oven over medium-low heat. Add the oil and warm for 1 to 2 minutes. Add the írù, ground crayfish and smoked fish. Cook, stirring often to evenly distribute, until fragrant and light golden brown, 30 to 60 seconds.
- Step 4
Increase the heat to medium, add the leafy green mix and sprinkle in the baking soda. Stir to evenly coat the mix with the seasoned oil and cook for 2 to 3 minutes. Add 2 teaspoons salt and the stock concentrate, if using. Stir to combine.
- Step 5
Reduce the heat to low, cover with the lid cracked and continue to cook, stirring occasionally, until the greens release their liquid, the mixture is simmering, and the vegetables are softened, 22 to 25 minutes. Remove the lid, taste and add salt, if necessary.
- Step 6
Continue to cook, stirring frequently to loosen any stuck bits and prevent the sauce from sticking, about 15 minutes. Continue to cook, stirring occasionally, until all of the vegetables have collapsed into a cohesive sauce and everything is slicked with golden, glistening oil, 10 minutes. There should be visible puddles of sauce on the surface and along the edge of the pot. The sauce should stay in place with some pooling of oil when a spatula is dragged through.
- Step 7
Add the lemon zest, basil and scallion greens, stir to combine and cook until just warm, 1 to 2 minutes. Remove from the heat and transfer to a serving bowl. Serve warm or at room temperature with plantain chips for dipping. (Once cooled, the sauce can be stored in an airtight container and refrigerated for up to 3 days or frozen for up to 3 months.)
- Scent leaves are a leafy green herb known for its jagged edges, sharp bite and scented, peppery qualities. Purple basil and Thai basil, which come close, can occasionally be found fresh and in season at farmers markets. Dried and crumbled scent leaves can be found prepackaged at any African, Caribbean or international grocery store.
- You can find dried írù (dried, fermented locust beans), ẹja panla (cold-smoked hake or catfish), and ground dried crayfish at African, Caribbean or international grocery stores. Smoked white fish is an adequate substitute for ẹja panla.
Private Notes
Comments
You can get iru from Burlap and Barrel.
What is the role of the írù? What does it taste like? Even in the cooks' paradise of San Francisco, I haven't found any and likely won't stock it. Would you provide a substitution recommendation? I'd probably just leave it out but I suspect it might be included for texture and flavor.
@Shelley an article that collected several African recipes suggested Chinese fermented black beans, which I can get in my local Asian grocery, for this ingredient in another recipe. I might try this with those.