Liberian Potato Greens Stew

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A hearty Liberian stew made with tender potato leaves simmered in seasoned palm oil broth with smoked fish. This everyday dish showcases the resourceful way Liberian home cooks turn leafy greens into a deeply savory, comforting meal. Serve it over white rice or with fufu for an authentic West African table.

Nutrition Facts

Per serving (estimated)

• 285 kcalCalories
• 16 gFat
• 5 gSaturated Fat
• 14 gCarbs
• 5 gFiber
• 4 gSugar
• 22 gProtein
• 780 mgSodium
• 920 mgPotassium
• 210 mgCalcium
• 4 mgIron
• 38 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the stew base

• 2 tablespoons red palm oil
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, minced
• 1 medium Roma tomato, diced
• 1 teaspoon tomato paste
• 4 cups water
• 1 tablespoon Maggi or bouillon powder

For the greens and protein

• 6 cups fresh potato leaves (sweet potato leaves), tough stems removed and chopped
• 6 oz smoked mackerel or smoked herring, deboned and flaked
• 1 scotch bonnet pepper, left whole and pierced
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon ground black pepper

Directions

1. Heat the palm oil in a large heavy pot over medium heat until it loosens and turns bright red, about 1 minute; add the chopped onion and cook until soft and translucent, 4-5 minutes.
2. Stir in the garlic, diced tomato, and tomato paste; cook until the tomato breaks down and the mixture thickens slightly, about 4 minutes.
3. Pour in the water and add the bouillon powder; bring to a gentle boil, then reduce heat and simmer for 8 minutes to build a flavorful broth.
4. Add the smoked fish, scotch bonnet pepper, salt, and black pepper; simmer for 5 minutes so the fish infuses the broth.
5. Stir in the chopped potato leaves in batches, pressing them down so they wilt into the liquid; cover and simmer for 8-10 minutes until the greens are tender but still bright green.
6. Taste and adjust salt; remove the scotch bonnet if you prefer less heat, or leave it whole for a milder background warmth.
7. Ladle the stew into bowls, making sure each portion gets a generous amount of greens, broth, and flakes of smoked fish; serve hot.
8. Pair with steamed white rice, cassava fufu, or boiled plantain for a complete Liberian meal.

Cook’s Notes

• Fresh sweet potato leaves give the best texture; if unavailable, substitute with frozen potato leaves or collard greens, adjusting cook time.
• Always taste your scotch bonnet first; some are fiery while others are mild, so use accordingly.
• Debone the smoked fish carefully by hand and check for any small bones before flaking into the stew.
• Red palm oil carries the signature Liberian flavor and color, but you can substitute with a neutral oil mixed with a pinch of paprika.
• Leftover stew keeps well in the refrigerator for up to 3 days and tastes even better the next day as flavors meld.

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