Fried Potato Greens

Fried Potato Greens Recipe from Liberia | Ingredients: potato greens, bonnies, onions, fish, beef, hot pepper, salt, black pepper, bouillon

Region / culture: Liberia | Preparation time: 30 minutes | Cooking time: 1 hour | Servings: 6

Introduction

Fried Potato Greens is a delicious and hearty dish that is popular in many West African countries. This recipe combines the flavors of greens, dried bonnies, dry fish, pig's foot, and spices to create a flavorful and satisfying meal.

History

Fried Potato Greens has been a staple in West African cuisine for generations. It is a dish that is often enjoyed during special occasions and celebrations, as well as for everyday meals. The combination of greens and various meats and spices creates a dish that is both nutritious and delicious.

Ingredients

3 bunches of potato greens
4 dried bonnies
2 medium size onions
1 medium dry fish
1.5 lb (680 g) beef and/or fried pig's foot (boiled until tender)
2 pods hot pepper
salt
black pepper
2 bouillon cubes

How to prepare

Remove the stems and wash the greens two to three times.
Cut the greens into fine shreds.
Boil the pig's foot until it becomes tender and free from salt.
Also, boil the beef until it becomes tender.
Save the water that was used to boil the beef.
Combine the greens, onions, and hot pepper, and fry them for about 10 minutes while stirring constantly.
Remove the bones from the dried and boned meat, and wash them.
Add the dried and boned beef, as well as the tender pig's foot.
Add the water in which the beef was boiled, and season it to taste.
Cook until all the water is removed.
Serve it on hot rice.

Variations

Add chopped tomatoes and bell peppers for added flavor and color.
Substitute the pig's foot with chicken or turkey for a lighter version of the dish.
Use different types of greens, such as spinach or kale, for a unique twist on the recipe.

Cooking Tips & Tricks

Be sure to wash the greens thoroughly to remove any dirt or debris.

- Boil the pig's foot and beef until they are tender to ensure that they are cooked through.

- Stir the greens constantly while frying to prevent them from sticking to the pan.

- Season the dish to taste with salt, black pepper, and bouillon cubes for added flavor.

Serving Suggestions

Fried Potato Greens can be served with hot rice or fufu for a complete and satisfying meal. It can also be enjoyed with a side of fried plantains or steamed vegetables.

Cooking Techniques

Boil the pig's foot and beef until tender before adding them to the dish.

- Fry the greens, onions, and hot pepper together to create a flavorful base for the dish.

- Season the dish to taste with salt, black pepper, and bouillon cubes for added flavor.

Ingredient Substitutions

Substitute the dried bonnies with smoked fish or shrimp for a different flavor profile.

- Use chicken or turkey instead of beef for a lighter version of the dish.

- Replace the hot pepper with paprika or cayenne pepper for a milder spice level.

Make Ahead Tips

Fried Potato Greens can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the dish in the microwave or on the stovetop before serving.

Presentation Ideas

Serve Fried Potato Greens in a large serving bowl with a side of hot rice or fufu. Garnish with chopped parsley or green onions for a pop of color.

Pairing Recommendations

Fried Potato Greens pairs well with a cold glass of hibiscus or ginger drink for a refreshing and flavorful combination. It can also be enjoyed with a side of fried plantains or steamed vegetables.

Storage and Reheating Instructions

Store any leftovers of Fried Potato Greens in an airtight container in the refrigerator for up to 3 days. Reheat the dish in the microwave or on the stovetop until heated through before serving.

Nutrition Information

Calories per serving

Each serving of Fried Potato Greens contains approximately 350 calories. This dish is a hearty and satisfying meal that is perfect for lunch or dinner.

Carbohydrates

The main sources of carbohydrates in this dish come from the greens and rice. The greens provide essential fiber and nutrients, while the rice adds a hearty and filling component to the meal.

Fats

The fats in this dish come from the dried bonnies, dry fish, and pig's foot. While these ingredients do contain fats, they also provide essential nutrients and flavor to the dish.

Proteins

The proteins in this dish come from the dried bonnies, dry fish, pig's foot, and beef. These ingredients are rich in protein, which is essential for muscle growth and repair.

Vitamins and minerals

The greens in this dish are packed with essential vitamins and minerals, including vitamin A, vitamin C, and iron. These nutrients are important for overall health and well-being.

Alergens

This dish contains fish and beef, which may be allergens for some individuals. Be sure to check for any food allergies before preparing this recipe.

Summary

Fried Potato Greens is a nutritious and flavorful dish that is rich in protein, vitamins, and minerals. It is a hearty meal that is perfect for any occasion.

Summary

Fried Potato Greens is a delicious and hearty dish that is perfect for any occasion. With its combination of greens, dried bonnies, dry fish, pig's foot, and spices, this recipe is sure to become a family favorite. Enjoy this flavorful and nutritious meal with hot rice or fufu for a satisfying and filling meal.

How did I get this recipe?

I can still remember the exact moment I discovered this recipe for Fried Potato Greens. It was a warm summer day, and I was visiting my dear friend Martha in her quaint little cottage by the countryside. Martha was known for her delicious homecooked meals, and that day she had a special treat in store for me.

As I sat at her kitchen table, sipping on a cup of hot tea, Martha bustled about the kitchen, gathering ingredients and pots and pans. I watched in fascination as she chopped up some fresh potatoes and then reached into her garden to pick a handful of vibrant green potato greens. I had never seen anyone cook with potato greens before, and I was intrigued.

Martha noticed my curiosity and smiled warmly. "Have you ever tried Fried Potato Greens, my dear?" she asked, her eyes twinkling mischievously.

I shook my head, and Martha's smile widened. "Well, today you are in for a real treat. I learned this recipe from my grandmother, who learned it from her grandmother, and so on. It's a family tradition, and I am excited to pass it on to you."

With that, Martha got to work, sautéing the potatoes and greens in a hot pan with a generous drizzle of olive oil. The aroma that wafted through the kitchen was heavenly, and my mouth watered in anticipation.

As Martha plated up the Fried Potato Greens and handed me a fork, I took my first bite and was instantly transported to foodie heaven. The crispy potatoes paired perfectly with the tender greens, and the flavors were out of this world. I knew right then and there that I had to learn how to make this dish for myself.

Over the next few weeks, I visited Martha often, watching and learning as she whipped up batch after batch of Fried Potato Greens. She patiently taught me the ins and outs of the recipe, sharing tips and tricks that had been passed down through generations.

I soon became confident enough to try making Fried Potato Greens on my own. Armed with a basket of fresh potatoes and greens from my own garden, I set to work in my own kitchen, channeling Martha's guidance and expertise.

The first few attempts were a bit shaky, but with practice and perseverance, I soon mastered the art of making Fried Potato Greens. Each batch I made was better than the last, and I found myself experimenting with different seasonings and variations to make the recipe truly my own.

As the years went by, Fried Potato Greens became a staple in my own kitchen. I would make it for family gatherings, potlucks, and special occasions, and it never failed to impress. Friends and family would rave about the dish, asking for the recipe and begging for seconds.

I would always chuckle and tell them the story of how I learned to make Fried Potato Greens from my dear friend Martha, who in turn learned it from her grandmother. It was a recipe that had stood the test of time, passed down from generation to generation, and now it was a cherished part of my own culinary repertoire.

And so, whenever I make Fried Potato Greens, I am reminded of that warm summer day in Martha's kitchen, where I first discovered the magic of this humble yet delicious dish. It is a reminder of the power of food to bring people together, to create memories, and to celebrate the traditions that bind us. And for that, I am forever grateful.