Easy Potato Leaf Stew

From a YouTube video Watch the original

Ingredients

• Goat meat and lamb (mixed)
• Beef stripes (shaki)
• Smoked catfish
• Palm oil (red oil)
• 4 medium-sized onions
• 3 Scotch bonnet or habanero peppers
• Locust beans (native)
• Additional Scotch bonnet or habanero peppers (optional)
• Frozen potato leaf
• Salt
• Maggi seasoning
• Onion powder
• Nor chicken seasoning (or any seasoning of your choice)

Instructions

1. Blend together 4 medium-sized onions, 3 Scotch bonnet or habanero peppers, and locust beans.
2. Cook the goat meat, lamb, and beef stripes in a pressure cooker with salt, onion powder, and water.
3. Transfer the cooked meat to another pot and add some of the broth used to cook the meat.
4. Add the blended ingredients, cowbella (shaki), and smoked catfish to the pot. Mix well.
5. Add more broth if needed, but be mindful not to add too much water.
6. Cook on low-medium heat until the water reduces and the meat is tender.
7. Rinse and squeeze the frozen potato leaf to remove excess water.
8. Add the potato leaf and one chopped medium-sized onion to the pot. Mix well.
9. Cover the pot halfway and continue cooking on low-medium heat.
10. Taste for salt and adjust seasoning if needed.
11. Cook until the potato leaf is thoroughly cooked and the oil starts to come up.
12. Serve with white rice or any preferred accompaniment.
13. Note: Adjust the spice level and seasoning according to personal preference.

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