Red Oil Greens RecipeOrigin: Liberia Period: Traditional |
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This is another of my wife's classic Liberian recipes. A wonderful mix of sweet potato greens, meat and red palm oil. Ingredients
100g piri-piri chillies 
Red Oil Greens Preparation:Method:Form a chilli paste by pounding the dried chillies in a pestle and mortar with 100ml water. Then add the fresh chillies and pound to a paste. Roughly slice half an onion into the mixture and pound to a rough paste. Meanwhile season the meat with 1 Maggi cube, mix thoroughly and allow to marinate for at least 20 minutes. Wash the potato greens in water for 5 minutes then drain and transfer to a large pot. Slice half the remaining onion into the greens and the other half into the meat. Set the greens aside. Add the meat and onion to a pot, cover and heat. Cook for some 20 minutes, or until you smell a strong meaty scent emanating from the pot (if the meat is fresh it will cook in its own juices without the need for extra water). Stir the meat and onion mix at this point then add half the chilli paste to the meat along with 600ml water. Cover the pot and bring to a boil. Cook briskly for about 20 minutes then add the greens and onion mix to the pot. Stir to mix, bring to a boil and cook for some 15 minutes before seasoning with the remaining Maggi cubes, black pepper and salt. Add the remaining chilli paste and stir to mix before adding the smoked fish. Simmer for about 40 minutes then add the red palm oil and stir through. Allow to heat through then serve over plain boiled rice (preferably Thai Jasmine rice). |
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