Potato leaves Soup
Main Ingredients:
- Potato leaves
- Fish/meat/beef/chicken/shrimps/ and more
(This depends on individual taste)
- Garden eggs/bitter tomatoes/beans
- Red oil or vegetable oil
- Okra (optional)
- Groundnut (optional)
- Pepper
- Onions
- Seasoning
- Ogiri
- Salt
When the fish/meat (or whatever) is cooked, make sure water is dry as potato leaves constitute water and so too are the vegetables.
Add the oil and allow it to boil until water is dry before adding the ogiri, pepper and onions and the potato leaves. Cover pot to allow steaming of leaves. Reduce heat by a third. Stir from time to time. If you are not too sure about the timing, take some leaves to see if they have softened well. The rice should be cooked according to individual choice/taste. The potato leaves can be served in a separate plate or bowl or put on top of the rice.
Potato leaves sauce is very delicious and healthy. The more frequently it is cooked, the more varieties are discovered.
How to cook:
1.Wash potato leaves, chop into thin or broad slices and place in a separate bowl
2.Wash dry fish and cut into sizes of your choice or, if it is raw fish or chicken or meat, (and whatever) Cut into preferred sizes, season (i.e. rub your preferred taste of seasoning salt on it.) then fry in a shallow pan in the red oil/vegetable oil and place in a bowl or tray.
3.Pill the garden egg and lice into water, set in a small bowl. Or if you are using bitter tomatoes, wash and place into a bowl or cut into two, four, or any preferred sizes.
4.The groundnut paste must be placed in a bowl of water and stirred to make it creamy. Leave in bowl until you are ready to add to your sauce.
5.The pepper could be chopped into small pieces or left whole to blend together with onions (quantity is purely discretional).
Potato leaves take about 20-30 minutes to cook a medium portion of say three bunches. How to cook is purely to individual discretion. One way is, using a much bigger pot to cook in. If the fish is dry, add a cup of water and allow to boil to (individual) taste. Usually on high gas, five minutes should be enough. The water should be measured so that it is not too much. It will only take longer time and consume more gas.
Dos:
1.Prepare everything first before starting.
2.Stir the pot from time to time so the contents do not stick to base of pot
3.Taste the sauce for salt-content. Add more if necessary.
4.Serve warm or hot.
Don’ts:
1.Do not at any point add plenty of water (potato leaves taste better when the water content is low).
2.Do not leave unattended. In other words, check pot constantly.
