INGREDIENTS:
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
PREPARATION:
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.
TIPS:
This recipe is best made with fresh sweep potato leaves. They are widely found in African shops.
