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

Kañiwa/“Foondae” with Grilled Chicken and Spinach Stew

Kaniwa/"Foondae" with Grilled Chicken and Spinach stew

Hello Readers! So last week, a friend sent me an article posted by Mail Online UK ranking countries with the best and worst diets. Sierra Leone was 2^nd on the table for the countries with the healthiest diets overall. The smile on my face, broaden like the Grinch’s smile with an exciting idea.

This week’s post was inspired by the Mail Online’s article; Kañiwa/“Foondae” with Grilled Chicken and Spinach Stew. I am convinced Kañiwa is “Foondae” – not sure about spelling). “Foondae”/ Kañiwa is used as a healthy substitute for rice in Sierra Leone. From my online research I learnt it is a cousin of quinoa, or some call it baby quinoa as it is a really tiny grain. Like quinoa, it is a "pseudo-cereal" with a high level of protein (15 to 19 percent) and a more complete balance of amino acids than most grains. (Source- http://wholegrainscouncil.org/whole-grains-101/whole-grains-a-to-z)

Both of the main ingredients in this post are super healthy. Spinach is full of iron, protein, vitamins and minerals which are good for your vision, skin, and hair. I hope you enjoy reading and hopefully get to try out this recipe. Aprons on!!!

Serving for 4

Ingredients 

Ingredients

A pack of spinach
2 cups of Kañiwa grains
4 medium sized chicken thighs
2 medium sized onions
2 Scotch bonnet peppers
6 cherry tomatoes
50ml olive oil
Maggie seasoning
Chicken seasoning
Black and white, pepper
Teaspoon mixed herbs
1 tinned chopped
Tomato purée 

Cooking Instructions

Spinach Stew

Grilling chicken and cherry tomatoes

1.      Wash and season chicken with chicken seasoning, black and white, pepper

2.      Then grill chicken in a grill pan, 5 minutes on each side on medium heat.

3.      Grill cherry tomato as well 1min on each side and put aside with chicken as this would be used later to garnish the dish.

4.      Slice onions slices lengthwise.

5.       Pre-heat 50ml olive oil in a pot on medium heat.

6.      Then fry onions and chopped tinned tomatoes also adding a teaspoon of mixed herbs and tomato puree into the pot and fry in medium heat for 5 - 10 minutes or until tender

  7.      Put spinach in a big bowl and pour a kettle of hot water over it and leave it to cook by steam for 2 min.

  8.      Drain water from the bowl; using a colander getting rid of all excess water.

  9.      Then stir the drained spinach into the stew. Leave it to simmer in medium heat for about 5 min then add your grilled chicken to the stew.

  10.  Finally leave the stew to cook for further 5 min and your stew is ready.

Frying onions and chopped tomatoes

Spinach added to stew 

Dish Almost done

Kañiwa/“Foondae”

1.      Boil 700ml of water in a pot

2.      Wash “Foondae”/ Kañiwa and add to boiling water with a pinch of salt.

3.      Leave to cook in low heat for about 20 -25min checking it at 5 min intervals.

4.      Should you need to sprinkle a handful of water over the kañiwa if the grain are still uncooked. 

Kaniwa/"Foondae" with Grilled Chicken and Spinach stew

Ebeh (Root Vegetable Soup)

Ebeh (Root Vegetable Soup)

Hello NCC readers! Hope you are all enjoying the dramas of the World Cup! As Ramadan is here, it inspired me to cook one of the popular dishes during this period. Ebeh is a soup cooked with various root vegetables. Ebeh is very simple to prepare. This dish is high in carbohydrate that will give you energy after a long day of fasting. It can be prepared with or without palm oil, blended onions with scotch peppers, meat, chicken or smoked fish. The choice is yours or you can use all of the above. 

Hope you get to try this dish. Aprons on!

Serving for 4

Ingredients

 

Ingredients for Ebeh

1.            2 medium sized cassava

2.            2 medium sized malanga

3.            2 medium sized sweet potato

4.            1 sizable yam

5.            1 green banana

6.            1 ripe plantain

7.            4 medium sized onions

8.            4 scotch peppers or enough to your tolerance

9.            Assorted meat (cow foot, oxtail, broiler chicken)

10.        2 smoked bonga and 1 mackerel fish

11.        250ml palm oil

12.        Maggie season

13.        Salt

Cooking Instructions  

Chopped root vegetables

        1.            Peel and chop all your vegetables into chunky size cubes.

        2.            Bring the vegetables to boil with 3 pints of water. (if you are using any meat, boil until soft beforehand then bring to boil again with the pot of uncooked vegetables)

  

 

Ebeh pot boiling away

 

3.            Whilst pot is boiling with meat and vegetables, blend onions and scotch pepper. Add the above mixture to the boiling pot of vegetables. Add palm oil at this stage also then, leave the pot to boil for 30 minutes or until you have a thick soup consistency.

4.            Allow some of the vegetables to overcook. This helps thicken the soup.

5.            Add maggie season and salt to taste.

6.            Finally add smoked fish and turn the heat low and let the pot cook for a further 5 minutes and the soup is ready for serving.

     

  Voila! Dish is done! 

 

Ebeh (Root Vegetable Soup)