from: Western Africa | cooking method: boiling-simmering
Sweet Potato Greens with Fish and Shrimp
This is another recipe for an African greens "sauce", flavored with fish and dried shrimp. This is called Sauce aux Feuilles de Patates Douces in French-speaking Western Africa.
What you need
- one cup cooking oil
- two to three pounds (or more) of sweet potato greens, or similar
- one onion, chopped
- one hot chile pepper, cleaned and chopped (or left whole) -- for a spicy hot dish, cut the chile pepper into small pieces; for a milder taste, leave it whole and remove it before serving
- one piece of dried, salted, or smoked fish (such as cod or herring), soaked in water and washed
- one tablespoon tomato paste
- one-half teaspoon baking soda
- one-half cup of dried shrimp or dried prawns (or a handfull of fresh shrimp or prawns)
- any fish, pan-fried and cut into pieces (optional)
- chicken, pan-fried and cut into pieces (optional)
- salt and black pepper to taste
What you do
- Heat the oil in a large pot. Add the greens, onion, pepper, dried fish, tomato paste, baking soda, and dried shrimp or prawns (if desired). Cook for fifteen minutes, stirring often.
- When greens are tender, add fresh shrimp or prawns, and fried fish or chicken. Adjust seasoning to taste. Serve with Rice.
This dish can be varied by adding okra or green pepper along with the greens, or flavoring with ginger.
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