Sierra Leonean Potato Leaf Coconut Stew

Ingredients

• 10 cups sweet potato leaves or spinach, finely chopped
• 1/2 cup smooth peanut butter
• 3 tbsp red palm oil or neutral oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 to 2 Scotch bonnet or red chilies, minced
• 3 ripe tomatoes, diced
• 2 cups vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 1/2 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. Chop the leaves as finely as you can, almost to a mince. Sierra Leonean leaf stews are cut fine so they cook into a thick mass rather than staying leafy.
2. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
3. Heat 2 tablespoons of the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until golden, then add the garlic, ginger, and chilies for 30 seconds.
4. Add the tomatoes and cook for 8 minutes, pressing them down, until they collapse and the oil separates at the edges.
5. Add the chopped leaves in handfuls with the stock, cover, and cook over low heat for 20 to 25 minutes, until completely soft and dark.
6. Whisk the peanut butter with 1 cup of the hot cooking liquid until smooth, then stir it back into the pot. Added straight it clumps and never disperses.
7. Simmer uncovered for 15 minutes, stirring often so the peanut sauce does not catch, until it is thick enough to hold a spoon-track and a slick of oil rises to the surface.
8. Stir in the remaining palm oil, season with salt, and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains peanuts.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.