JesseEatzA velvety and savory Liberian staple featuring tender sweet potato leaves simmered in rich palm oil with smoked proteins.
Heat the palm oil in a large heavy-bottomed pot over medium heat until it becomes translucent and fragrant.
Be careful not to overheat the palm oil to the point of smoking; you want to preserve its nutty flavor.
Add the diced onions, minced garlic, and habanero pepper to the pot. Sauté until the onions are soft and the aromatics are highly fragrant.
Add the chicken thighs and smoked fish to the pot. Stir to coat with the oil and aromatics, browning the chicken slightly on all sides.
Stir in the finely shredded sweet potato leaves. The pot will look very full, but the greens will wilt down significantly.
If using frozen leaves, ensure they are fully thawed and drained of excess water before adding.
Pour in the chicken stock and salt. Reduce the heat to low, cover the pot, and simmer gently.
Stir occasionally to prevent the greens from sticking to the bottom as the sauce thickens.
Remove the lid and continue to simmer until the liquid has reduced and the oil begins to separate from the greens, creating a thick, silky stew. Adjust salt to taste.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.