Entree: Sierra Leone – Northern Culinary Region – Potato Leaves (Stewed sweet potato leaves cooked with groundnuts and smoked fish in a palm-oil sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 40 min

Ingredients

- 8 cups (240 g) packed chopped sweet potato leaves (washed and stems removed)
- 2 tbsp (30 ml) vegetable oil or additional palm oil if preferred
- 3 tbsp (45 ml) red palm oil
- 1 medium onion, chopped, approx. 6 oz (170 g)
- 2 cloves garlic, minced
- 2 medium tomatoes, chopped, approx. 8 oz (225 g)
- 2 smoked herring fillets, approx. 4 oz (115 g) each, flaked and bones removed
- 1/3 cup (80 g) ground roasted peanuts or 3 tbsp (45 ml) peanut butter
- 1 small scotch bonnet or chili pepper, whole or chopped to taste
- 1 1/2 cups (360 ml) water or light fish/chicken stock
- 1 tsp (5 g) salt, adjust to taste
- 1/2 tsp (1 g) ground black pepper
- 1 bouillon cube (optional)
- 1 tbsp (15 ml) lime or lemon juice (optional)

Instructions

1. If leaves are large or tough, blanch chopped sweet potato leaves in boiling water 1–2 minutes, drain and squeeze out excess water by hand; this reduces bitterness and compacts the leaves.
2. Heat vegetable oil and palm oil together in a large pot over medium heat. Add chopped onion and sauté 4–6 minutes until soft. Add minced garlic and cook 1 minute more.
3. Stir in chopped tomatoes and cook until they begin to break down, about 4–5 minutes. Add flaked smoked herring and the whole or chopped scotch bonnet.
4. Add ground peanuts or peanut butter and 1/2 cup (120 ml) of the water or stock to the pot, stirring to form a smooth sauce. Add remaining water or stock as needed to reach a saucy consistency.
5. Add the prepared sweet potato leaves to the pot, pressing them down to fit. Cover and simmer 8–10 minutes, stirring occasionally, until the leaves are tender and flavors are blended.
6. Season with salt, pepper and crushed bouillon cube if using. Finish with lime or lemon juice if desired. Serve hot with rice, boiled yams, cassava or bread.