Entree: Sierra Leone – National Cuisine – Potato Leaf Stew (A savory West African stew of tender potato leaves cooked with onions, tomato, palm oil, and smoked fish)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 30 min

Total 50 min

Ingredients

- 1 lb (454 g) potato leaves (sweet potato leaves), tough stems removed and chopped
- 1/3 cup (80 ml) red palm oil
- 1 large onion, about 150 g, finely chopped
- 3 cloves garlic, about 9 g, minced
- 1 Scotch bonnet or habanero pepper, seeded and finely chopped (adjust to taste)
- 3 medium tomatoes, about 12 oz (350 g), chopped
- 2 tbsp (30 g) tomato paste
- 1 smoked mackerel, approx. 8 oz (225 g), bones removed and flaked
- 2 tbsp (10 g) ground dried shrimp or ground crayfish (optional)
- 1 cup (240 ml) water or light stock
- 1 bouillon cube (Maggi)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Rinse the chopped potato leaves thoroughly in several changes of water to remove grit; drain and set aside.
2. Heat the red palm oil in a heavy skillet or pot over medium heat until shimmering; add the chopped onion and sauté 5–7 minutes until soft and translucent.
3. Add the garlic and chopped Scotch bonnet and cook 1 minute until fragrant.
4. Stir in the chopped tomatoes and tomato paste, breaking down the tomatoes, and simmer 6–8 minutes until the mixture thickens and the oil separates slightly.
5. Add the flaked smoked mackerel and ground dried shrimp, stirring to combine, then pour in the water or stock and crumble in the bouillon cube.
6. Add the chopped potato leaves, stirring to coat them in the tomato and oil mixture; if needed, add a little more water to ensure there is enough liquid to simmer.
7. Reduce heat to low, cover, and simmer 20–30 minutes until the leaves are tender and flavors are melded; stir occasionally and mash some of the fish into the sauce for body.
8. Season with salt and black pepper to taste and serve hot with steamed rice, cassava or fufu.