If you're a gardener, you can grow your own sweet potato leaves. Otherwise, substitute turnip greens or fresh spinach. You may also use collards or kale, although neither has the same delicate texture as the greenery of sweet potatoes.
This sort of fish sauce, spiced with hot peppers, is common throughout west Africa.
1 lb. dried salted fish
2 small onions, chopped
2 cloves garlic, sliced
2 medium tomatoes
4 tblsp. tomato paste
2 chili peppers or 1 tsp. cayenne pepper
2 tblsp. oil
2 - 3 cups whole okra
1 lb. sweet potato leaves, or other greens
˝ tsp. nutmeg
Soak the fish in water for several hours.
Grind together in a blender or food processor the onions, garlic, tomatoes, tomato paste and hot peppers. (Alternatively, you can crush onions, garlic and peppers with a mortar and pestle, or between two stones. Combine with tomato paste and with tomatoes that have been chopped and
mashed with a fork.) ln a large, heavy skillet or stew pot, sauté the mixture in moderately hot oil. Stir in okra and enough hot water to cover, about 2 cups. Reduce heat and simmer for 10 minutes.
Meanwhile, in a separate pot, cook greens in boiling water for 10 - 15 minutes. Drain. Gently add fish, greens and nutmeg to the stew. Simmer for another 45 minutes. Serve with rice or stiff porridge.
Serves 4 - 6.
country : Burkina Faso
course : fish dish
source : The Africa News Cookbook : African Cooking for Western Kitchens / edited by Tami Hultman