Potato Leaves "Petehteh Leaf"

Hello NCC readers! Hope you’re having a fab August bank holiday weekend and enjoying whatever activities you have lined up. Once again, thank you all for continuously checking out my blog and Facebook page your support is really appreciated.

Mouth watering Sweet Potato Leaves

In Sierra Leone our staple food is rice and we have this with a variety of greens we call “plasas”. “Plasas” are green leaf sauces cooked with assorted meat and smoked fish. Most of the green leaf dishes have a similar style of preparation however, I must add different indigenous tribes have their own style of cooking but all result to a delicious mouth watering end product. In this post, I decided to cook and blog about one of Sierra Leone’s hearty green dish sweet potato leaves “petehteh leaf" as it is known across Sierra Leone. This dish is a very delicious sauce full vitamins and iron that helps with the flow of oxgen in your blood. I hope you enjoy reading and hopefully get to try my own version of this recipe. Aprons on!!!

Serving for 4

part ingredients

Ingredients 

3 packs of already chopped sweet potato Leaves

200ml of Palm oil

Pack of Ogiri

Tin of Butter beans

4 table spoons Peanut butter (smooth)

Assorted meat of your choice

Smoked fish

Scotch bonnet pepper (to your taste)

2 medium sized Onions

Maggie seasoning (2 cubes)

Salt (to your taste)

3 okra

Directions

Chopped and washed potato leaves

Pot ready  to boil with meats and onion, pepper ogiri paste

1.       Start with washing then bringing your meat to boil until tender for approximately 30-40 minutes.

2.       Next wash the chopped potato leaves and leave it in a colander to drain any excess water.

3.       Next blend onions and scotch pepper with ogiri. This should look like a thick smooth paste.

4.       After the meat has boiled, add the above paste mixture and your meat in a medium sized cooking pot, add 2 pints of water and bring to boil for about 20 minutes.

5.       Whilst the pot boils, mix the peanut better with 50ml of water so it is slightly watery.

6.       Add peanut butter mixture, palm oil, maggie seasoning, and salt after the 20 minutes or until you have a thick soupy consistence.

7.       Then add the washed potato leaves with the smoked fish. Mix the pot and leave pot to boil for a further 15min in medium heat.

8.       Finally chop and crush okra and add to the boiling pot. Turn the heat low and let the sauce simmer for a further 5 min or until the palm oil is floating.

Voila! Dish is done! 

Tongue smiling dish