Dec 12, 2013 9:45 am - Posted by admin
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m_Sweet Potato leaves in Coconut Cream

Sweet potatoes leaves

Sweet potatoes are widely consumed in Rwanda. The leaves are also taken by moderate consumers, though delicious to the palate. Most consumers of sweet potato leaves are those that have lived in other cultures outside Rwanda.

Here is how you can enjoy the sweet potatoes leaves fun.

Total Time: 20 minutes


>> 1 large bunch sweet potato greens

>> 1 table spoon vegetable oil

>> 2 shallots, minced

>> 1 clove garlic, minced

>> 1 teaspoon minced fresh ginger root –from a 1/2-inch piece

>> 2 teaspoons grated fresh turmeric root, or 1 teaspoon ground turmeric

>> 1 red thai chili, finely sliced

>> 2-inch lemon grass stalk, trimmed and finely sliced

>> 1 to 2 teaspoons soy sauce, or to taste

>> 1 cup coconut cream plus 1 cup water or substitute 2 cups light or regular coconut milk

>> 2 to 3 teaspoons raw or brown sugar, or to taste

>> Salt and pepper, to taste


  1. Bring a large pot of water to a rolling boil. Trim off any thick stems from greens.
  1. Add to boiling water and blanch for 60 seconds, then immediately transfer greens to a bowl filled with ice water to stop the cooking. Drain.
  1. Heat oil in a large pan or wok over medium heat. Add shallots, garlic, ginger, turmeric, chili, and lemongrass and stir until fragrant, 1 to 2 minutes. Stir in soy sauce.

Add coconut cream and water (or coconut milk) and bring to a simmer. Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes. Add sugar and season with salt and pepper to taste.

  1. Spoon into bowls and serve with rice.

Share and Enjoy

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