Packets of Oleleh Pudding, whole and cut
(click to enlarge)

Oleleh Pudding


Sierra Leone / Senegal   -   Oleleh, Abala (Senegal)
Makes:
Effort:
Sched:
DoAhead:  		 10 ea
***
11-1/2 hrs
Yes		 This is a very common side dish or street food in Sierra Leone and Senegal. It can be made with Fish or Vegetarian (see Note-2 and Note-3). It is usually served with a Salsa or Chili Dip.

2
1
1
5
1
1
1/3
2
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ar
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ar
c
c
c
oz

t
t
T
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Oleleh Beans (1)
Fish (opt 2)
Eggplant (opt 3)
Onion
Habanero (4)
Salt
Pepper
Palm Oil (5)
-- Wrapper
Banana Leaves (6)
-- Serve With
Salsa (7)

This recipe makes 10 packets weighing 2 ounces each.

Do Ahead   -   (10 hrs - 45 min work)
  1. Prepare 1 recipe OLELEH BEANS (see Note-1).
  2. IF dried FISH, soak overnight. If using fresh FISH, steam it until it flakes easily.
MAKE   -   (50 min)
  1. Flake or Chop FISH small. Measure is after flaking.
  2. Chop ONION fine. Cap and Core Habaneros, and chop fine. Mix.
  3. IF using Dried Fish, mix with Onions.
  4. IF using EGGPLANT, chop small and mix with Onions
  5. In a sauté pan or similar, heat OIL. Stir in Onion mix and fry over moderate heat, stirring until onions are soft.
  6. IF using steamed Fresh Fish, stir it in and take off the heat.
  7. Stir in prepared Oleleh Beans, Salt and Pepper. Stir until all is evenly distributed.
  8. IF using BANANA LEAVES, steam or boil them briefly, or pass them over a flame for a few seconds to make them more flexible.
  9. Cut Banana Leaves about 6 inches by 8 inches. Place a few tablespoons of Paste on a leaf. Fold the sides over the short way, then the long way. Set seam side down in your steamer basket.
  10. Bring Water to a boil and set the steamer basket over it. Put a lid on and steam at a moderate boil for 10 to 15 minutes, depending on how many packets are in your steamer. The inside temperature of the packets should reach 200°F/93°C.
  11. Serve as desired, wrapped, unwrapped, or cut into blocks. Serve warm or at room temperature accompanied by Salsa of choice.
NOTES:

  1. Oleleh Beans:

      These are soaked, skinned and ground Black Eyed Peas. For details see our recipe Oleleh Beans.

  2. Fish:

      Dried fish is called for by some recipes, but fresh fish is also used. Fish can be omitted for a Vegetarian version.

  3. Eggplant:

      IF not using Fish, you can use Eggplant - preferably Japanese, Chinese or some other narrow eggplant that doesn't need to be peeled.

  4. Habanero:

      Scotch Bonnet / Habanero chilis from the Caribbean now dominate in West Africa. They are hot, but capped and cored, just one gives this recipe little heat. Feel free to use two. For details see our African Chilis page.

  5. Palm Oil:

      This red oil is very much used in Sub-Saharan Africa. If you don't have it, use Peanut Oil or similar. For details see our Palm Oil / Dendê Oil Page.

  6. Banana Leaves:

      Banana leaves make the nicest looking cakes, but other wrappers can be used, particularly Corn Husks, easily available from markets serving a Mexican community. Aluminum foil can also be used, but it tends to wrinkle and produce uneven cakes.

  7. Salsa:

      For a very simple but refreshing salsa, see our recipe Salsa Senegal.
  8. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
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