Red Oil Potato Greens!!! Hello, all my devoted newsletter subscribers, Okra Pantry Shop customers and a big welcome to our visitors from around the globe! My apologies for the long break in blogging, I visited Liberia and have been working on new updates for the food shop and Okra Pantry brand. So, please continue spreading the good news about Okra Pantry Foods with everyone.
So today, we are preparing some juicy Liberian Red Oil Potato Greens with cooked white rice for lunch or dinner! In Liberian cuisine, potato greens dishes and be compared with cassava leaves dishes, it is yummy as a hot dish and cold bowl for heating up the next day lol! Are you surprise that I am aware of cold bowl? Hahahaha…I grew up in Liberia and never missed my cassava leaf cold rice on a Saturday morning lol…if you have resided in Liberia then you will relate to my enjoyment.
In African cooking, potato greens are boiled or fried, chop finer and use in any recipe. Potato Greens dish is one of those classic meal cooked in West Africa, especially in Liberia with vegetable oil or red palm oil. Potato greens are loaded with vitamins. Potato leaves are an excellent source of several essential vitamins and minerals, including vitamins A, C, folate, iron, calcium, and potassium. These nutrients can help strengthen the immune system and reduce inflammation throughout the body.
Also, all ingredients in this meal can be gathered from your local African market and grocery stores.
Liberian Red Oil Potato Greens
Ingredients
- 2-4 large bunches of potato greens
- 1 onion, finely chopped (substitute with onion powder)
- 1-2 lbs various meats/dried fish of your choice
- Red palm oil
- Seasoned salt
- Black pepper
- 3 Chicken bouillon cubes
- 2 Habanero peppers (substitute for cayenne pepper)
- 3-4 cups Water
Instructions
- Wash your potato greens thoroughly, remove from stems, and chop into small pieces. Set aside.
- Cleanse meat/dried fish ingredients, using a large pot combine onion, meats, pepper, seasoning salt and water to parboil on high heat.
- Leave the broth in the pot, remove meat/fish from the pot, place in a large bowl and set aside.
- With meat broth in the pot, add enough water to slightly cover all the ingredients, chicken bouillon cubes, seasoned salt, onions and freshly chopped greens.
- Cook over medium heat until all water is absorbed, stirring frequently (about 40 minutes).
- Lower the heat, add palm oil and stir frequently for 5 minutes.
- Remove from heat and serve with your choice of White Rice, Brown Rice or Quinoa!
- Enjoy your Red Oil Potato Greens with White Rice!
Video
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