Sweet Potato Greens with Fish and Shrimp

Sweet Potato Greens with Fish and Shrimp Recipe from Chad

Region / culture: Chad | Servings: 4

Introduction

Sweet Potato Greens with Fish and Shrimp

Sweet potato greens are a delicious and nutritious leafy green that is often overlooked in Western cuisine. In this recipe, we will be combining sweet potato greens with fish and shrimp to create a flavorful and satisfying dish.

History

Sweet potato greens have been a staple in many African and Asian cuisines for centuries. They are rich in vitamins and minerals, making them a valuable addition to any diet. Combining them with fish and shrimp creates a dish that is both delicious and nutritious.

Ingredients

1 cup of cooking oil
2 to 3 lb (1.36 kg) or more of sweet potato greens, or similar
1 chopped onion
1 chopped hot chile pepper (or leave it whole)
1 piece of dried, salted, or smoked fish (such as cod or herring), soaked in water and washed
1 tbsp of tomato paste
0.5 tsp of baking soda
0.5 cup of dried shrimp or dried prawns (or a handful of fresh shrimp or prawns)
any fish, pan-fried and cut into pieces (optional)
chicken, pan-fried and cut into pieces (optional)
salt and black pepper to taste

How to prepare

Heat the oil in a large pot.
Add the greens, onion, pepper, dried tomatoes, tomato paste, baking soda, and dried shrimp or prawns (if desired).
Cook for fifteen minutes, stirring often.
When the greens are tender, add fresh shrimp or prawns, and fried chicken.
Adjust the seasoning to taste.
Serve with rice.

Variations

Substitute the sweet potato greens with spinach or kale for a different flavor profile.
Add coconut milk for a creamy twist on this dish.
Experiment with different spices and seasonings to customize the flavor to your liking.

Cooking Tips & Tricks

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

- Adjust the amount of chili pepper to suit your taste preferences.

- Feel free to experiment with different types of fish or seafood to create your own unique variation of this dish.

Serving Suggestions

This dish pairs well with steamed rice or crusty bread. You can also serve it with a side of sautéed vegetables for a complete meal.

Cooking Techniques

The key to this dish is to cook the sweet potato greens until they are tender but still vibrant in color. Be sure to stir frequently to prevent sticking and burning.

Ingredient Substitutions

Feel free to substitute the fish and shrimp with other proteins like tofu or tempeh for a vegetarian version of this dish.

Make Ahead Tips

This dish can be made ahead of time and reheated before serving. Simply store it in an airtight container in the refrigerator for up to 3 days.

Presentation Ideas

Garnish the dish with fresh herbs like cilantro or parsley for a pop of color and flavor. Serve it in a large bowl or on a platter for a beautiful presentation.

Pairing Recommendations

This dish pairs well with a crisp white wine or a light beer. You can also serve it with a side of pickled vegetables or a tangy salad.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until heated through.

Nutrition Information

Calories per serving

Each serving of this dish contains approximately 300-400 calories, depending on the portion size and ingredients used.

Carbohydrates

Sweet potato greens are low in carbohydrates, making them a great option for those looking to reduce their carb intake.

Fats

This dish is relatively low in fat, especially if you opt for lean proteins like fish and shrimp.

Proteins

Fish and shrimp are excellent sources of protein, making this dish a great option for those looking to increase their protein intake.

Vitamins and minerals

Sweet potato greens are rich in vitamins A, C, and K, as well as minerals like iron and calcium.

Alergens

This dish contains seafood (shrimp and fish), so it may not be suitable for those with shellfish allergies.

Summary

Overall, this dish is a nutritious and balanced meal that provides a good mix of carbohydrates, proteins, fats, vitamins, and minerals.

Summary

Sweet potato greens with fish and shrimp is a flavorful and nutritious dish that is easy to make and perfect for a weeknight dinner. Experiment with different ingredients and seasonings to create your own unique variation of this recipe. Enjoy!

How did I get this recipe?

The moment I found this recipe is one that will always be special to me. It was during my travels in the small coastal town of Galle, Sri Lanka. I had wandered into a bustling market filled with the vibrant colors and exotic smells of the local produce. As I meandered through the stalls, I stumbled upon a friendly elderly woman selling the most beautiful sweet potato greens I had ever seen.

Intrigued by this unfamiliar vegetable, I struck up a conversation with the woman. She explained to me that sweet potato greens are a staple in Sri Lankan cuisine, known for their delicate flavor and nutrient-rich leaves. She also shared with me a recipe that had been passed down through generations in her family - Sweet Potato Greens with Fish and Shrimp.

Eager to learn more, I asked if she would be willing to teach me how to make the dish. With a warm smile, she invited me back to her home where she showed me every step of the process with patience and care.

First, she demonstrated how to clean and chop the sweet potato greens, removing any tough stems and wilted leaves. She then prepared a fragrant spice blend of turmeric, cumin, and coriander, which she gently toasted in a pan until the aroma filled the air.

Next, she sautéed the greens in a mixture of coconut oil, garlic, and onions until they were bright green and tender. She added in chunks of fresh fish and plump shrimp, allowing them to simmer in a savory broth made with coconut milk, curry leaves, and a hint of chili for a touch of heat.

As the dish cooked, the flavors melded together beautifully, creating a harmonious balance of sweet, savory, and spicy notes. The aroma that wafted through the kitchen was intoxicating, making my mouth water in anticipation.

Finally, the dish was ready to be served. The sweet potato greens had wilted down to a silky texture, while the fish and shrimp had absorbed all the delicious flavors of the sauce. I eagerly took a bite, savoring the complex layers of taste that danced on my palate.

The woman watched me with a twinkle in her eye, pleased to see me enjoy the fruits of our labor. She explained that this dish was not just a meal but a celebration of the land and sea, a testament to the rich culinary heritage of Sri Lanka.

I thanked her profusely for sharing this recipe with me, promising to carry on the tradition in my own kitchen. She smiled and handed me a handwritten copy of the recipe, urging me to pass it on to future generations so that the flavors of Sri Lanka would continue to be savored and appreciated.

And so, that is how I came to learn the recipe for Sweet Potato Greens with Fish and Shrimp - a dish that holds a special place in my heart, a reminder of the generosity and warmth of the people I have met on my culinary adventures. It is a recipe that I will cherish and share with my loved ones, keeping the spirit of discovery and connection alive in every bite.