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Potato Leaves Stew
Sweet potato greens simmered low with palm oil, smoked fish and beef — earthier and slightly sweeter than its cassava-leaf cousin.
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1h 30m 6 servings Medium
Ingredients
- • 500g finely chopped sweet potato leaves
- • 400g beef or goat, cubed
- • 200g smoked fish, flaked
- • 1 cup red palm oil
- • 1 onion, chopped
- • 3 garlic cloves, minced
- • 2 scotch bonnets, chopped
- • 1 tbsp crayfish powder
- • 2 stock cubes, salt to taste
- • 3 cups water or stock
- • Rice or fufu, to serve
Method
- 1
Season meat with salt, onion and stock cube; boil in 2 cups water until tender, about 30 minutes.
- 2
Heat palm oil in a wide pot. Sauté onion, garlic and scotch bonnet until fragrant.
- 3
Add potato leaves and stir for 2 minutes to wilt and coat.
- 4
Pour in meat with its broth, smoked fish and crayfish. Add water as needed to barely cover.
- 5
Simmer 35–45 minutes uncovered, stirring, until thick and the oil floats on top.
- 6
Taste, adjust salt and heat, and serve over rice or with fufu.