Sauce feuilles de patate à la guinéenne, hako poutai, potato leaves stew #guinee224 #guinea

palm oil

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil offers a similar flavor with healthier fats.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides a vegetarian option while canned tuna is budget-friendly.

scotch bonnet pepper

🥗Healthier: jalapeño

💰Cheaper: bell pepper

Jalapeños maintain some heat, while bell peppers are milder and more affordable.

plantains

🥗Healthier: sweet potatoes

💰Cheaper: regular potatoes

Sweet potatoes are nutritious while regular potatoes are cost-effective.

Peel and chop the cassava and plantains into chunks.

Boil the cassava and plantains in salted water until tender, about 15-20 minutes.

Drain and mash the cassava and plantains together until smooth.

In a separate pan, heat palm oil over medium heat until shimmering.

Add chopped onions, garlic, and ginger to the oil; sauté until fragrant, about 3-4 minutes.

Stir in the fish and cook until it flakes easily, about 5-7 minutes.

Add chopped vegetables and scotch bonnet pepper; cook for another 5 minutes.

Combine the fish mixture with the cassava and plantain mash; mix well.

Season with salt and pepper to taste.

Transfer the mixture to a steaming dish and steam for 20-30 minutes until heated through.

Serve hot, garnished with additional sautéed vegetables if desired.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary