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Liberian Potato Greens

★ ★ ★ ★ ★ (0)
20 minutes
Prep
45 minutes
Cook

Ingredients

  • 500 g (about 5 cups) sweet potato leaves, chopped
  • 200 g (7 oz) smoked fish, deboned and flaked
  • 150 g (5 oz) fresh fish fillets, cut into chunks
  • 120 ml (1/2 cup) red palm oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Scotch bonnet pepper, whole
  • 1 stock cube
  • 500 ml (2 cups) water
  • Salt, to taste

Method

  1. Heat the palm oil in a large pot over medium heat and sauté the onion and garlic until fragrant, about 3 minutes.
  2. Add the smoked fish and fresh fish fillets and stir gently for 2-3 minutes.
  3. Stir in the chopped sweet potato leaves along with the whole Scotch bonnet pepper, stock cube, and water.
  4. Bring to a boil, then reduce heat and simmer uncovered for 35-40 minutes, stirring occasionally, until the leaves are tender and the stew has thickened.
  5. Season with salt to taste and remove the whole pepper before serving.
  6. Serve hot as a main course with rice or fufu.

Introduction: Despite the name, 'potato greens' in Liberia refers to the leaves of the sweet potato plant, not the tuber itself, simmered down with palm oil, smoked fish, and pepper into a thick, savory stew distinct from cassava leaf in both flavor and texture.

Cultural Background: Despite the name, 'potato greens' in Liberia refers to the leaves of the sweet potato plant, not the tuber itself, simmered down with palm oil, smoked fish, and pepper into a thick, savory stew distinct from cassava leaf in both flavor and texture. It's a practical dish rooted in using the whole sweet potato plant, leaves included, and is a common main course across Liberian households.

Tips: Chop the sweet potato leaves finely so they break down evenly during simmering. Add the fresh fish fillets later in the cooking process if you prefer them to hold their shape rather than flake apart completely.

Variations: Add ground crayfish for extra umami depth. Use spinach as a substitute if sweet potato leaves are unavailable, adjusting simmer time down slightly.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed.

FAQs:

Q: Where can I find sweet potato leaves?

A: They're available at West African, Caribbean, or Asian grocers, sometimes labeled as 'kamote tops.'

Q: Is this dish spicy?

A: It has moderate heat from the whole Scotch bonnet; remove it earlier for a milder result.

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