Bitter Leaves (With Fish)

Bitter leaf stew is a beloved West African classic made from vernonia amygdalina — leaves carefully washed and squeezed to remove their characteristic bitterness, then slow-cooked with smoked fish, palm oil, ground crayfish and a rich blend of peppers and spices. MayaMoyo uses fresh, hand-prepared leaves and whole pieces of smoked fish for a deeply aromatic stew that pairs perfectly with white rice or fufu. A true taste of West African tradition. Half-pan serves 10 to 15 guests.