Click on the image, above to submit to Pinterest.
Red Oil Greens
Red Oil Greens is a traditional Liberian recipe for a classic stew of meat, onion, smoked fish and sweet pepper greens in a red palm oil stock flavoured with piri-piri and Scotch bonnet chillies. The full recipe is presented here and I hope you enjoy this classic Liberian version of: Red Oil Greens.
prep time
20 minutes
cook time
100 minutes
Total Time:
120 minutes
Additional Time:
(+cooling)
Serves:
4–6
Rating: 
Tags : Chilli RecipesBeef RecipesLamb RecipesMutton RecipesLiberia Recipes
This is another classic
Liberian recipes. A wonderful mix of sweet potato greens, meat and red palm oil.
Ingredients:
100g piri-piri
chillies
2 Scotch Bonnet
chillies
1/2 onion
500g meat (beef, lamb, mutton, goat etc) cleaned and cubed
3 Maggi (or stock) cube
1 1/2 large onions
1kg washed and shredded sweet potato greens (substitute collard greens, kale etc if not available)
2 smoked and dried fish, washed and flaked
3 tsp
black pepper
salt to taste
500ml red palm oil (or groundnut oil with 1 tbsp
paprika added)
Method:
Form a chilli paste by pounding the dried chillies in a pestle and mortar with 100ml water. Then add the fresh chillies and pound to a paste. Roughly slice half an onion into the mixture and pound to a rough paste.
Meanwhile season the meat with 1 Maggi cube, mix thoroughly and allow to marinate for at least 20 minutes. Wash the potato greens in water for 5 minutes then drain and transfer to a large pot. Slice half the remaining onion into the greens and the other half into the meat. Set the greens aside.
Add the meat and onion to a pot, cover and heat. Cook for some 20 minutes, or until you smell a strong meaty scent emanating from the pot (if the meat is fresh it will cook in its own juices without the need for extra water). Stir the meat and onion mix at this point then add half the chilli paste to the meat along with 600ml water. Cover the pot and bring to a boil. Cook briskly for about 20 minutes then add the greens and onion mix to the pot. Stir to mix, bring to a boil and cook for some 15 minutes before seasoning with the remaining Maggi cubes, black pepper and salt.
Add the remaining chilli paste and stir to mix before adding the smoked fish. Simmer for about 40 minutes then add the red palm oil and stir through. Allow to heat through then serve over plain boiled rice (preferably Thai Jasmine rice).
