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Ai-lia (sweet potato leaves pounded in coconut milk): recipe illustration
Vegetarian

Ai-lia (sweet potato leaves pounded in coconut milk)

A traditional vegetarian dish in which young sweet potato leaves are pounded, then simmered in coconut milk flavoured with garlic and onion. Its texture is smooth and its taste mild, served with rice.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Instructions

  1. Wash the leaves carefully, removing the tougher stems and any damaged parts.
  2. Blanch the leaves for 3 minutes in salted boiling water, then drain and squeeze them well.
  3. Finely chop the onion and garlic, then fry them in the oil until golden, about 4 minutes.
  4. Pound or finely chop the blanched leaves (in a mortar or in a blender in short bursts) to a rough paste.
  5. Add the leaf paste to the pan with the onions, then pour in the coconut milk and stir.
  6. Simmer gently for 20 minutes, stirring regularly, until creamy and smooth.
  7. Season with salt, pepper and chilli, then serve hot with rice.

Variations and tips

Spicy version. Add a small sliced red chilli with the onion to give the dish some heat.

Using what's available here. Sweet potato leaves are sometimes sold in Asian grocery stores; otherwise use fresh spinach or chard leaves.

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Original Ecomely recipe.