Mboro Mboro (Sweet Potato Leaf and Palm Oil Stew) is a traditional Senegalese recipe for a classic stew of meat and sweet potato leaves in an onion, hot chilli and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Senegalese version of: Sweet Potato Leaf and Palm Oil Stew (Mboro Mboro).
(click this button to prevent the screen from sleeping so Cook Mode is 'ON')
Sweet potato leaves are sold in markets all through Senegal and these stews made from a blend of cooked sweet potato leaves, meat and red palm oil are a very common dish typically served with rice or sometimes with millet couscous.
As variants, the mboro mboro can be substituted by cassava leaves, cowpea leaves (niébé) or hibiscus leaves.
Ingredients:
1kg meat (typically beef or goat)
1kg mboro mboro (sweet potato) leaves
1 piece of smoked and dried fish
1 piece of yett (also known as yete, these are smoked and dried winkles)
1/2 onion
1 garlic clove
1 hot chilli
250ml red palm oil
salt, to taste
Method:
Cut the meat into serving-sized pieces, place in a large pot, cover with water, season to salt then bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
Wash the sweet potato leaves then pat dry shred finely then crush lightly in a mortar. Add these leaves to the meat along with the yett.
Chop the onion and garlic, combine in a mortar with the chilli and pound to a paste.
Stir this mixture into the meat and greens mix then pour in the palm oil. Bring back to a simmer, cover and cook gently for 60 minutes.
)
