Bisort Greens Stew RecipeOrigin: African Fusion Period: Traditional |
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This is another of my adapted recipes that comes from methods to adapt traditional African recipes for use with wild British greens that you might not otherwise consider eating. Bisort leaves are used hare as a substitute for shredded sweet potato greens. Pick the leaves and young shoots in spring (when they are least bitter) then wash and shred very finely across the leaf surface, the finer you can shred them the better the consistency of the final stew. Ingredients:
300ml groundnut oil 
Bisort Greens Stew Preparation:Method:Heat the oil in a large pot and cook the meat in this for a few minutes. Add the chillies, onions, paprika and stock cubes along with some 450ml water. Bring to a boil then reduce to a simmer. Add the greens at this stage, season with the cayenne pepper, salt and baking soda then cover the pot and cook until tender (about 35 minutes). When the greens are done add the dried fish and dried prawns. Now add the okra and allow the mixture to simmer for about fifteen minutes more so that the stock thickens. Serve on a bed of rice. |
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Other recipes with beef and greens as primary ingredients: Kizaka Peantu Stew Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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