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| "Pemahun" |
Hello readers! Hope you
all had a lovely weekend. In today’s post, I made my favourite Southern Sierra
Leone dish. This dish originates from the Mende tribe. “Pemahun” or “Pema-huii”
as the Mendes will pronounce it is, a simple vegetarian dish that is quick and
easy to prepare. It is made with rice, sweet potato leaves, palm oil, scotch pepper,
African Eggplant (Jakato) and maggie for
seasoning flavor. Most people like to compliment this dish with “benni” and/or “kainda”.
These are popular powdered condiments eaten in Sierra Leone. “Benni” is made
from sesame seeds and “kainda” is made from the seeds of the locust fruit. See
below for steps on how to prepare this tasty Southern “Sa Lone” dish. Aprons On!
Ingredients
- Cup of Rice
- Bunch of Potato leaves (sweet)
- Palm Oil
- Scotch Pepper
- African Eggplant (Jakato)
- Maggie Season
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| Potato leaves and pepper steaming with rice |
Cooking Instructions
- Wash
and chop the potato leaves finely. Not too fine but medium and put aside.
- Boil
jakato until soft and put aside.
- Bring 500ml of water to boil
- Wash Rice and add to boiling water
- After the rice is boiled and almost all the
water evaporated, turn the heat down to finish the cooking by steam.
- Add
potato leaves and scotch pepper onto the steaming rice.
- You
do not want the leaves to be over cooked therefore, leave the pot to steam
for about 5 min or until the leaves look slightly brown.
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| Jakato and pepper ready for blending |
Preparing
the side sauce
- Once the
leaves and pepper is cooked, chop the cooked jakato in chucks and put in a
blender with the scotch pepper and blend together.
- Add maggie for season.
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| Blended jakato and pepper |
Voila! Aprons off dish is
done!
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| “Pemahun” |
