Matembele

🌿 Tender sweet potato leaves simmered with tomato, onion and red palm oil. This plant-based version serves four.

Ingredients

• 600 g edible sweet potato leaves and tender tips, sorted weight
• 200 g diced ripe tomatoes
• 120 g finely sliced onion
• 30 g sliced spring onion
• 6 g chopped garlic
• 30 ml food-grade red palm oil
• 150 ml drinking water, added gradually
• 3 g salt, adjusted
• 1/4 teaspoon black pepper

Preparation

Remove damaged leaves and tough stems; weigh 600 g leaves and tender tips. Never substitute potato foliage.

Wash thoroughly, drain and roughly chop. Prepare tomatoes, onion, garlic and spring onion.

Heat palm oil moderately; soften onion four to five minutes, then garlic 30 seconds.

Add tomatoes and cook five to six minutes until juicy and starting to form a sauce.

Add leaves in two or three batches, turning gently. Add 100 ml water and some salt; partly cover.

Simmer gently 15–20 minutes until leaves and retained tips are fully cooked and tender. Add remaining 50 ml water if the bottom dries.

Add spring onion and pepper for two minutes; adjust salt and reduce briefly if watery.

Serve four hot portions. Cool promptly, refrigerate up to 48 hours and reheat thoroughly, with a spoonful of water if needed.