Go to www.kadirecipes.com for more details In Africa, we have many different ways to cook sweet potato leaves, that why in this article I am going to show you how do we cook it in Guinea. The sweet potato leaves is very rich and delicious. Some people in Guinea call it Hako, some other Bourayai but we all like it. It is serve with rice. So let’s get started
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Kouglizia - said
December 2 2011 @ 22:43
HI! I almost made this dish to perfection as guided; but I decided to replace the beef with smoked turkey. I like the kick that smoked turkey gives, it almost taste like bush meat. I did not know that smoked turkey in the US is loaded with salt. So my little ” chef-d’ oeuvre” became too salty.My sister told me to pre-boil the turkey to remove the salt. I have been invited over for dinner to my sister’s. Guess what I am bringing? that’s right! Fantastic show as always and keep up the good work!
kadirecipes - said
December 2 2011 @ 22:43
@eateastIndian you are welcome.
eateastIndian - said
December 2 2011 @ 22:43
wow..this is really interesting way to cook sweet potato leaves. I’ve never cooked them this way. thanks for sharing.
kadirecipes - said
December 2 2011 @ 22:43
@Kouglizia Yep your sister is right next time pre-boil the smoked fish or just let it drain in hot water for sometime. And don’t even salt the sauce because what ever you do the salt won’t totally leave the smoked turkey.
Lucky you your sister is around .
I really appreciate your support.
Thank you.
Take care
kadirecipes - said
December 2 2011 @ 22:43
@mugsyjeff You are welcome. It is also a pleasure to share.
I hope you will like it.
mugsyjeff - said
December 2 2011 @ 22:43
Wow, that’s fantastic, thanks for sharing, I’m going to try something similar with the young sweet potato leaves.
kadirecipes - said
December 2 2011 @ 22:43
@eagleazul27 I have already cook ed Jallof rice version Guinean in kadirecipes , you can find the video in my channel with the name Thiebou Dienn or riz gras.
Take care.
eagleazul27 - said
December 2 2011 @ 22:43
Thank you for the info. Also, could you give us a demonstration on using Jasmine Rice to make Jollof RIce? I’ve had the Nigerian version, but not from Guinea.
Thanks again.
kadirecipes - said
December 2 2011 @ 22:43
@eagleazul27 I always use jasmine rice and adore it. But I don’t think that the problem is from the rice or the palm oil brand.
In this recipe I am using fresh potato greens but if you have the dried leaves drain them in water for few hour before the cooking time, also add enough okra in the sauce.
By the way I am using carotino palm oil that I get from Malasia.
eagleazul27 - said
December 2 2011 @ 22:43
What rice do you use? Also, what brand of palm oil? I’ve eaten potato greens and cassava leaves before…both were very greasy. Any advice is appreciated.
kadirecipes - said
December 2 2011 @ 22:43
@cmoi91100 You can try it with some spinach .
cmoi91100 - said
December 2 2011 @ 22:43
I make this recipe but I don´t have the original potato leaves. With what I could try? thanks …
natasha1987252 - said
December 2 2011 @ 22:43
Your recipes make a hungry
omaricha - said
December 2 2011 @ 22:43
Love it!!
kooktocook - said
December 2 2011 @ 22:43
Very nice! Thank you for sharing. KtC
mugsyjeff - said
December 2 2011 @ 22:43
@kadirecipes Thanks for the reply, i made some this afternoon, it was beautiful. i used the young leaves chopped up & cooked it much the same as i cook spinach. sautee some garlic, ginger, shallots chili in a little olive oil for a minute in a frypan, then add the leaves & toss & put a lid on & let it cook in the steam for a few minutes. my wife loves it too. thanks again, bye.