Sierra Leonean Sweet Potato Leaves Stew

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Tender sweet potato leaves simmered in a fragrant palm oil sauce with smoked fish and crushed groundnuts, this Sierra Leonean stew is a beloved countryside dish. The leaves cook down into a silky, deeply savory pot that is traditionally served with white rice or cassava fufu.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 21 gFat
• 5 gSaturated Fat
• 24 gCarbs
• 8 gFiber
• 5 gSugar
• 24 gProtein
• 620 mgSodium
• 950 mgPotassium
• 240 mgCalcium
• 6 mgIron
• 38 mgVitamin C
• 1100 mcgVitamin A

Ingredients

For the greens

• 2 lbs young sweet potato leaves, tough stems removed
• 2 cups cool salted water for washing
• 1 tsp baking soda (to keep leaves green)

For the sauce base

• 3 tbsp red palm oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet pepper, finely chopped (seeds removed for milder heat)

For the stew

• 2 ripe tomatoes, blended (or 3 tbsp tomato paste)
• 1 cup flaked smoked mackerel or smoked herring
• 1/2 cup raw groundnuts (peanuts), roughly crushed
• 1 Maggi or Knorr bouillon cube, crumbled
• 1 1/2 cups warm water or fish stock
• 1 tsp fine sea salt, plus more to taste

Directions

1. Wash the sweet potato leaves in two changes of salted water, swishing to remove grit, then drain well. Strip leaves from any tough stems and roughly chop.
2. Bring a pot of water to a boil with the baking soda, blanch the leaves for 2 minutes, then drain and rinse under cold water to set the color and reduce bitterness.
3. Heat the palm oil in a heavy pot over medium heat until it shimmers and turns bright orange. Add the onion and cook for 5 minutes until soft and translucent.
4. Stir in the garlic, ginger, and scotch bonnet and cook for 1 minute until fragrant, being careful not to brown the garlic.
5. Add the blended tomatoes (or tomato paste) and simmer for 6 to 8 minutes, stirring often, until the mixture thickens and the oil begins to separate at the edges.
6. Stir in the flaked smoked fish, crushed groundnuts, crumbled bouillon cube, and the warm water. Bring to a gentle simmer and cook for 5 minutes to let the flavors meld.
7. Add the blanched sweet potato leaves and toss gently to coat. Cover and simmer for 12 to 15 minutes, stirring once or twice, until the leaves are silky and the stew is thick and glossy.
8. Taste and adjust salt, simmer uncovered for 2 more minutes to concentrate the sauce, then serve hot with steamed white rice, cassava fufu, or boiled yam.

Cook’s Notes

• Pick only young, tender sweet potato leaves; mature leaves turn bitter and fibrous when cooked long.
• Always wash greens in salted water to dislodge sand and tiny insects hiding in the stems.
• Palm oil gives the signature deep orange color and earthy flavor; substitute with palm fruit cream or a neutral oil mixed with a teaspoon of paprika in a pinch.
• Skip the scotch bonnet seeds and stir in a pinch of cayenne at the end if you want controlled background heat rather than sharpness.
• For a vegetarian version, omit the smoked fish and double the groundnuts, using vegetable stock seasoned with smoked paprika for depth.

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