2 bunches of fresh sweet potato leaves or 500g of frozen
2 Tablespoons of palm oil, vegetable or olive oil
200g Smoked fish
1 Large onion
2 Maggi Shrimp stock cubes
Salt to taste
Remove the leaves from the stems, leaving some stalks, wash thoroughly in plenty of water to remove any grit, cut into 1/2cm strips.
In a pan, fry the onion in palm oil until tender, smoked fish, shrimp stock cubes, and the cut leaves. Stir and cover on a low heat until the liquid is reduced and the vegetable is cooked. Serve with fufu, rice or plantain.
This recipe is best made with fresh sweep potato leaves. They are widely found in African shops.
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