Tender sweet potato leaves cooked down in a rich palm oil base with smoked fish and groundnut paste, yielding a thick, nutritious green stew.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep plate
Garnishes: palm oil drizzle, ground crayfish
Accompaniments: steamed rice, foofoo
Instructions
-
1
Wash and finely chop the potato leaves.
-
2
Heat palm oil in a pot, sauté onion until translucent.
-
3
Add smoked fish, scotch bonnet peppers, crayfish, and bouillon.
-
4
Dissolve groundnut paste in water and add to the pot.
-
5
Simmer for 15 minutes until sauce thickens.
-
6
Add potato leaves, stir and cook 20 minutes until tender.
-
7
Serve over steamed rice.
Did You Know?
Sweet potato leaves are more nutritious than the sweet potato itself — Sierra Leoneans discovered this long before modern nutritional science confirmed it.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle
- wooden spoon
Garnishing
palm oil drizzle, ground crayfish
Accompaniments
steamed rice, foofoo
The Story Behind Potato Leaf Stew
Potato leaf stew is arguably the most frequently eaten dish in Sierra Leone. Sweet potato plants grow abundantly and the leaves are harvested year-round. This dish represents the ingenious use of every part of the plant and has sustained communities for generations.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!