Summary
| Yield | |
|---|---|
| Source | What's Cooking Today by Muriel Emekunle Davies |
| Prep time | 30 minutes |
| Cooking time | 1 hour |
| Total time | 1 hour, 30 minutes |
Description
Pemahun (Potato Leaf "One Pot")
Ingredients
2 cups
wallah (or white rice) 2
jakatoes 2
garden eggs 4
peppers (whole) 1
potato (tie - leaves washed and shredded) 2
bonga (herrings deboned) 2 tablespoons
palm oil (fresh red)Instructions
Pemahun (Potato Leaf "One Pot")
1. Put water to boil.
2. Water and gravel wallah rice (if available) or white rice.
3. Cook rice, adding salt to taste, with jakatoes and garden eggs and whole peppers.
4. When water is 3/4 absorbed, add prepared potato leaves and bongas/herrings chopped up. Sprinkle some salt over leaves and bongas.
5. When leaves are soft, fish cooked and water fully absorbed, remove pot from fire.
6. Remove peppers, jakatoes, garden eggs and crush, adding the potato leaves and bongas.
7. Add fresh red palm oil serve mixture on top of cooked rice.
Notes
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