Maffi Hakko RecipeOrigin: Guinea Period: Traditional |
Ingredients:
120ml palm oil 
Maffi Hakko Preparation:Method:Heat the palm oil in a pot until just before the point where it begins to smoke. Add the onions and fry until translucent. Add the leaves to the pot a handful at a time, allowing them to wilt before adding the next handful. Add just enough water to cover the leaves by about 4 cm then add the pimento and bring to a rolling boil. Add the fish and stir-in. Add all the remaining ingredients and boil until no water is left on the surface of the dish. Make sure you stir frequently towards the end. Serve on a bed of rice. |
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Other recipes with greens and palm oil as primary ingredients: Dandelion and Orange Curry 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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