If you’re struggling to find local kale, spinach, or cabbage during the heat of the summer, sweet potato greens are an EXCELLENT substitute. They have a mild flavor similar to swiss chard or spinach. Cultures around the world from China to Ethiopia eat these greens as well. It’s been widely eaten during periods of scarcity because the greens can be continuously harvested as growers await the roots (sweet potatoes) to grow until harvest. When cooked properly, they are tender and practically melt in your mouth.
Photo: Oumou | Kadi Recipes
Ingredients
Serves 2-3
300g (a little less than 3/4 lbs) sweet potato leaves, finely chopped and washed
250g beef, cut into small pieces
1 small whole white fish
6 okras cut finely
Hot pepper (to taste)
100ml of palm oil
1 large white onion, sliced
1 or 2 bouillon cubes
Salt (to taste)
1 scallion, finely chopped (optional)
Smoked fish (optional)
3 cups of water
Note: If your potato greens are not fresh, soak them in water for 2 hours before the cooking time.
Step 1: In the cooking pot, put the meat and fish. Then add 1 of water and salt. Bring it boil for 10 minutes.
Step 2: Remove the fish from pot and set aside, let it cool down for few minutes, then remove de bones.
Step3: Add the potato greens with the remaining water and simmer for 10 minutes.
Step 4: Add the onion, spring onion, bouillon cubes and palm oil.
Step 5: Add hot pepper and salt. Then return the fish in the pot and the sliced okra. Simmer on medium heat for 20 minutes. Stir the sauce regularly. The sauce is ready when all the liquid is totally absorbed.
Step 6: Serve with rice and enjoy!
Recipe from Oumou | Kadi Recipes
