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Wouré Burakhè Magilinri (Sweet Potato Leaf Sauce)

Wouré Burakhè Magilinri (Sweet Potato Leaf Sauce) is a traditional Guinean recipe (from Guinea-Conakry) for a classic stew of minced meat and fish in a sweet potato leaf base with hot chillies and garden eggs. The full recipe is presented here and I hope you enjoy this classic Guinean version of: Sweet Potato Leaf Sauce (Wouré Burakhè Magilinri).

prep time

20 minutes

cook time

20 minutes

Total Time:

40 minutes

Serves:

6

Rating: 4.5 star rating

Tags : Chilli RecipesBeef RecipesMutton RecipesVegetable RecipesGuinea Recipes


Ingredients:

60g sweet potato leaves
200g smoked fish (bonga, smoked carp is traditional, but smoked mackerel works well), flesh flaked and freed from bones
500ml red palm oil
350g minced (ground) meat (mutton or beef)
2 Maggi cubes
5 fresh okra, sliced into thin rings
3 onions, finely chopped
50g sanfoui (dried prawns)
salt, to taste
1 hot chilli (Scotch bonnet, typically)
2l water
3 garden eggs (diakatou, small, white African aubergines)

Method:

Wash the leaves throughly then place in a large pot, cover with 2l water and bring to a boil. Continue boiling for 5 minutes.

Add the meat and smoked fish to the pot then reduce the heat to medium. Stir well and cook until the mixture is almost dry.

Add the onions, okra and crumbled Maggi cubes to the meat. Season to taste then add the whole hot chilli (remove the stem). Stir well to combine then add the red palm oil and stir once again. Halve the garden eggs and drop into the sauce.

Bring to a simmer and cook for a bout 15 minutes more.

Serve hot, accompanied by rice.