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African Stewed Yam Leaves (Sweet Potato Leaf Recipe)

A rustic stew of sweet potato leaves from Malil in West Africa. Serves 4.
Prep Time15 minutes
Cook Time1 hour 30 minutes
Total Time1 hour 45 minutes
Course: Main Course, Soup
Cuisine: Malian
Keyword: sweet potato leaf recipe, sweet potato vines
Servings: 4 servings
Cost: 10

Equipment

  • 1 Dutch oven or medium-sized stew pot.

Ingredients

  • 1 lb goat meat (traditionally bone-in stew meat but lamb, beef or chicken or no meat can be used).
  • Raw fish substitute: 2 Tbs fish stock.
  • 2 lb young sweet potato leaves finely chopped or pounded in a mortar (substitute: peanut vines, cassava or other coarse greens).
  • 2 large yellow onions finely chopped or pounded.
  • 1 leek finely chopped or pounded.
  • 2 green pepper finely chopped or pounded.
  • 1 eggplant diced.
  • 4-6 okra diced.
  • 1-2 red hot peppers - whole.
  • 3 Tbs palm oil vegetable oil or olive oil
  • 1 Tbs lemon juice
  • Salt and black or white pepper to taste.
  • Optional: ½ C peanuts finely ground– skins off (substitute: peanut butter).
  • Optional: other vegetables as available.

Instructions

Sweet potato leaves

  • Wash the sweet potato leaves (substitute peanut or cassava leaves) and remove them from the stems.
  • Finely chop the leaves with the leek, onions and green peppers or pound in a mortar.
  • Bring a pan of salted water to a boil, add the mixture and boil for about 30 minutes, or until tender. Thoroughly drain and rinse if using cassava leaves. Set aside.

Fish and goat meat

  • While boiling the greens in the previous step: 1) boil the raw fish for 30 minutes, then remove the fish bones and reserve the fish stock and flesh; 2) brown the goat meat.
  • In a large pot or casserole add the goat meat, oil, okra, eggplant pieces, green pepper & red (hot) pepper to the fish sauce and flesh. Add water to completely cover.

Cook and finish the stew

  • Bring to a simmer, cover and cook for about an hour over medium heat until the meat is tender. Add additional water if necessary.
  • Add salt and pepper to taste.
  • Add lemon juice before serving.
  • Optional: Add ground peanuts (or peanut butter mixed with a little hot water). Continue cooking for another few minutes.
  • Ladle over rice, millet or couscous. Place meat chunks on top. This is traditionally eaten from one common bowl placed in the center of the table.

Serve the stew

  • Ladle over rice, millet or couscous. Place meat chunks on top. This is traditionally eaten from one common bowl placed in the middle of the table so all can reach.

Notes

A few finely chopped cloves of garlic can be added with the onions for a richer flavor. Cassava leaves can be substituted for sweet potato leaves.