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Maffi Hakko Bangtura (Sweet Potato Leaf Sauce)
Maffi Hakko Bangtura (Sweet Potato Leaf Sauce) is a traditional Guinean (from Guinea-Conakry) recipe for a classic stew of sweet potato leaves in a red palm oil base with ground dried fish and chilli paste. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Sweet Potato Leaf Sauce (Maffi Hakko Bangtura).
prep time
20 minutes
cook time
50 minutes
Total Time:
70 minutes
Serves:
4–6
Rating: 
Tags : Chilli RecipesVegetable RecipesGuinea Recipes
As well as dried fish, versions of this dish can also include prawns and/pr crabs.
Ingredients:
120ml red palm oil
2 bunches sweet potato leaves, very finely shredded
1 medium onion, chopped
salt, to taste
fresh hot chilli paste, to taste
2 1/2 heaped tbsp of dried and ground fish or dried and ground prawns
1 Maggi cube
Method:
Heat the palm oil in a pan. When hot use to fry the onion for about 4 minutes or until soft and translucent but not coloured.
Now add the sweet potato leaves, a handful at a time, stirring into the oil to combine. Cook, stirring frequently until the leaves begin to wilt then pour in enough water to cover the leaves by 5cm.
Season to taste with salt and hot chilli paste then crumble in the Maggi cube and bring to a rolling boil. Stir in the fish or prawn powder and continue boiling until sufficient water has evaporated that the liquid no longer covers the surface of the dish.
Towards the end of cooking stir frequently to ensure that the dish does not burn.
Serve hot on a bed of rice.
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