Vegetarian
Ibikoma (sweet potato leaves)
Sweet potato leaves slowly cooked with onions and palm oil, for a tender green vegetable with a slightly bitter, earthy taste. A very typical side dish of Burundian meals.
Ingredients
Ingredients
Spices & seasoning
Instructions
- Wash the leaves well, remove the thickest stems and roughly chop.
- Finely slice the onions and crush the garlic. Fry them in the palm oil for 5 minutes over medium heat, until translucent.
- Add the diced tomatoes and let them break down for 5 minutes.
- Stir in the leaves, water and salt, cover and cook for 15 to 20 minutes over low heat, stirring now and then, until the leaves are tender and most of the water has been absorbed.
Variations and tips
With what's easy to find. If you can't find palm oil, use peanut or olive oil; the taste will be a little different.
More ideas
Ibiharage (beans in coconut milk and spices)1 h 30 · 4 serv. · budget-friendlyIbirayi by'umuceri (potatoes with onions)45 min · 4 serv. · budget-friendlyIbishyimbo by'ibinyomoro (beans in fresh peanut sauce)1 h 35 · 4 serv. · budget-friendlyIbihaza by'ibishyimbo (squash and bean stew)1 h 10 · 4 serv. · budget-friendlyIbinyobwa by'ibijumba (sweet potato juice)30 min · 4 serv. · budget-friendlyIbinyomoro by'ibihaza (squash and fruit juice)35 min · 4 serv. · budget-friendlyIbirayi by'ibihaza (potatoes with squash)45 min · 4 serv. · budget-friendlyIbirayi by'ubugari (potato and cassava stew)50 min · 4 serv. · budget-friendly
Burundi
Burundi
Burundi
Burundi
Burundi
Burundi
Burundi
Burundi
Original Ecomely recipe.