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Guinean Sweet Potato Leaf Sauce

Name: Guinean Sweet Potato Leaf Sauce
Total time: 60 min
Yield: Serves 4
Cuisine: Guinea
Ingredients: 2 bunches Spinach; 1 can Canned Mackerel; 3 tbsp Palm oil; 1 Onion; 1 Chili pepper; 1 tsp Chicken bouillon; 1/2 tsp Salt; 400ml Water

Main Dish

⏱ 60 min

👥 Serves 4

Difficulty ⭐

Chopped sweet potato leaves stewed with palm oil and fish — a Guinean greens sauce.

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📖 The Story Behind This Dish

In Guinea, 'feuille de patate,' stewed young sweet potato leaves, is a staple alongside cassava leaf sauce. The leaves are stewed with smoked fish or meat, palm oil, and onion and poured over white rice. Softer than cassava leaves, they cook quickly.

🌆 Where it's eaten: At a Guinean market, bunches of sweet potato leaves are piled high and then stewed with fish in a pot at home.

🥕 Ingredients (serves 4)

Spinach 2 bunches
Canned Mackerel 1 can
Palm oil 3 tbsp
Onion 1
Chili pepper 1
Chicken bouillon 1 tsp
Salt 1/2 tsp
Water 400ml

👩‍🍳 Instructions

Finely chop the spinach.
Heat the palm oil in a pot and sauté the chopped onion.
Add the water, stock powder, chili, and flaked mackerel and simmer 5 minutes.
Add the spinach and simmer 10 minutes.
Season with salt and pour over white rice.

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