Entree: Liberia – Potato Greens (West African sautéed leafy greens cooked with smoked fish, palm oil, and seasonings)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 25 min

Total 40 min

Ingredients

- 1 lb (454 g) sweet potato greens, stems removed and coarsely chopped (substitute collard greens if needed)
- 2 smoked herrings, approx. 4 oz (115 g) each, cleaned and flaked
- 3 tbsp (45 ml) red palm oil (or vegetable oil if unavailable)
- 1 large onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 scotch bonnet or habanero pepper, whole or chopped to taste
- 1/4 cup (60 g) roasted ground peanuts, finely ground (or 3 tbsp (45 g) peanut butter)
- 1/2 cup (120 ml) water or light stock
- 1 tsp (5 g) bouillon powder or 1 vegetable stock cube (optional)
- 1/2 tsp (2.5 g) salt, plus more to taste
- 1/4 tsp (1.5 g) freshly ground black pepper
- 1 tbsp (15 ml) fresh lime juice (optional)

Instructions

1. Rinse the sweet potato greens thoroughly, remove any tough stems, and chop coarsely. If the greens are very young and tender, a quick rinse is sufficient.
2. Heat the red palm oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the garlic and tomato paste and cook 1 minute to bloom the flavors.
3. Add the flaked smoked herring and the whole or chopped scotch bonnet pepper, stirring to combine. Add the ground peanuts and 1/2 cup water or stock, then bring to a gentle simmer.
4. Add the chopped greens in batches, stirring to wilt each batch down so all the greens fit in the pot. Cover, reduce heat to low, and simmer gently for 15–20 minutes until the greens are tender and flavors meld. Stir occasionally and add a splash more water if the mixture becomes too dry.
5. Season with bouillon powder if using, salt, and pepper to taste. Remove the whole scotch bonnet if left whole. Finish with lime juice if desired and serve hot with rice, fufu, or boiled cassava.