👨‍🍳 Instruktioner

1. 1

   In a large pot or Dutch oven, heat the palm oil over medium heat.

   💡 Proffstips: Ensure the oil is hot but not smoking.
2. 2

   Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Stir in the minced garlic and grated ginger, cooking for another minute until fragrant.

4. 4

   If using, add the smoked turkey or chicken pieces and brown them slightly.

   💡 Proffstips: This step adds extra depth of flavor.
5. 5

   Pour in the smoked fish or chicken broth and bring to a simmer. Add the whole Scotch bonnet pepper.

   💡 Proffstips: Piercing the pepper allows its flavor to infuse without making the stew overly spicy, unless desired.
6. 6

   Add the chopped sweet potato greens to the pot. Stir well to combine with the liquid.

   💡 Proffstips: The greens will wilt down significantly.
7. 7

   Cover the pot and let the stew simmer for 30-40 minutes, or until the greens are tender and the flavors have melded.

   💡 Proffstips: Stir occasionally to prevent sticking.
8. 8

   Season with salt and black pepper to taste. Remove the Scotch bonnet pepper before serving if you prefer less heat.

   💡 Proffstips: Taste and adjust seasoning as needed.
9. 9

   Serve hot, typically with rice or fufu.