Try it at home: Babenda

Soak fermented locust beans in water for 30 minutes.

Drain the locust beans and blend them into a smooth paste.

In a large bowl, combine corn flour and water to form a thick batter.

Add the locust bean paste to the corn flour mixture and mix well.

Season the mixture with salt, pepper, and spices to taste.

Heat vegetable oil in a large pot over medium heat.

Sauté chopped onions, garlic, and ginger until fragrant, about 3-4 minutes.

Add chopped tomatoes and cook until softened, about 5 minutes.

Stir in the locust bean and corn mixture, cooking for 10-15 minutes until thickened.

Incorporate chopped leafy greens and smoked fish into the mixture.

Cover and simmer for an additional 10 minutes, stirring occasionally.

Adjust seasoning as needed and add groundnut paste for creaminess.

Serve hot, garnished with sautéed cabbage and carrots.

Drizzle with palm oil for added flavor before serving.

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