Entree: Sierra Leone – Southern Culinary Region – Potato Leaf Stew (Hearty West African green-leaf stew of potato leaves cooked with peanut paste and protein in a savory palm-oil broth)

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 20 min

Cook 1 hr

Total 1 hr 20 min

Ingredients

1 lb (454 g) potato leaves, washed, tough stems removed, chopped
1 lb (454 g) chicken thighs, bone-in, about 4 pieces
Please specify the fish species for the 225 g smoked dried fish. The recipe gives smoked mackerel as an alternative, but that does not establish which fish the original smoked-dried ingredient is. (estimated edible portion: 225 g)
1/2 cup (120 g) smooth unsweetened peanut butter
3 tbsp (45 ml) palm oil
1 large onion, chopped, about 8 oz (225 g)
2 cloves (6 g) garlic, minced
2 medium tomatoes, chopped, about 10 oz (300 g)
1 scotch bonnet or habanero pepper, whole or sliced for heat
4 cups (960 ml) water or chicken stock
1 bouillon cube, crushed
1/2 tsp (2.5 g) ground black pepper
Salt to taste
1 tbsp (15 ml) lime or lemon juice (optional)

Instructions

1. Season the chicken thighs with a little salt and pepper. In a large pot, heat 2 tbsp (30 ml) palm oil over medium-high heat and brown the chicken on all sides, about 6–8 minutes; remove and set aside.
2. In the same pot add remaining 1 tbsp (15 ml) palm oil and sauté the chopped onion until translucent, about 5 minutes. Add garlic and cook 1 minute.
3. Stir in chopped tomatoes and the whole or sliced scotch bonnet pepper; cook until tomatoes soften, about 6 minutes.
4. Return the browned chicken to the pot, add 4 cups (960 ml) water or stock and crushed bouillon cube. Bring to a simmer, cover, and cook 20 minutes until chicken is nearly tender.
5. Meanwhile, whisk the peanut butter with 1/2 cup (120 ml) warm water to form a smooth slurry; set aside.
6. Add the chopped potato leaves to the pot, then pour in the peanut slurry and stir to combine. Tuck the flaked smoked fish into the stew. Simmer gently, uncovered, 15–20 minutes until leaves are tender and flavors meld; stir occasionally to prevent sticking.
7. Adjust seasoning with salt, ground black pepper, and lime juice if using. If stew is too thick, add water a little at a time to reach desired consistency.
8. Serve hot with plain rice, rice and beans, boiled cassava, or fufu.