Sierra Leone - Sweet Potato Leaf Stew

[Olga Drozd]

Sierra Leone - Sweet Potato Leaf Stew

The Mende people in south east Sierra Leone eat rice as their staple food.  When it is prepared they spread it on a large round platter.  A soup or stew, like this one, is served over the rice and then the people gather round to share the food from the common dish.

This is a very basic recipe and you can alter it by using beef or chicken instead of fish; or by substituting 1 cup cooked beans (kidney beans, garbanzos/chickpeas or lentils) for the peanut paste/peanut butter.

4 cups green vegetables leaves (sweet potato leaves or spinach), washed and chopped very finely
1/2 pound smoked dried fish or 1 pound fresh fish (see note)
3 cups water
1 1/2 cups red palm oil (see note)
1 large onion, chopped
1 to 2 fresh chillies, crushed, or 1 to 2 teaspoons chili powder
1/2 cup groundnut paste/peanut butter
salt and pepper


NOTE: Red palm oil can be found in Indian and Caribbean shops.  If you cannot find it, use peanut oil instead.

If using fresh fish, first remove the bones and cut into bite size pieces.  Stir fry it in a little oil with the onion, chili or chili powder and salt.  Add 1 cup water, cover and simmer for 5 minutes or untilthe fish is cooked.  Then proceed as in step 4 below.

1. First soak the dried fish for 15 minutes and then take the bones out.  Wash the fishmeat and place it in a medium sized saucepan.  Pour the red palm oil over and add 1 teaspoon of salt.  Heat up gently and then lit it simmer for 5 minutes.

2. Now add 1 cup of water to the simmering mixture as this cooks and softens the dried fish.  Put the lid on.

3. Next put in the onions, chilies or chili powder, some more salt and 1 cup of water.  Continue to simmer until the fish is tender, about 15 minutes.

4. When it is cooked remove the lid from the pot and lay the chopped green leaves on top of the fish mixture.  Drizzle a little palm oil on before replacing the lid and then leave it to simmer again.

5. In a bowl, stir about 1 cup water into the peanut butter tomake a thin, smooth paste, adding more water if necessary, and pout this into the stew. Stir well, adjust the seasoning, and put in more water if the stew is too thick.

6. Serve over cooked rice and accompany the dish with an array of fresh fruits.  Serves 4.

The New Internationalist Food Book