Pemahun is a one-pot Sierra Leonean dish of Steamed Rice and Sweet Potato Leaves mixed with Okra and Garden Eggs. Traditionally, to chop, the leaves are wrapped tightly, held in the fist and the knife is used to make thin slices between the flat plane of the thumb and forefinger. The shredded leaves are bunched up and sliced again so you have very fine pieces.
Prep time: 20 minutes/Cook time:
Ingredients:
350g (2 cups) jasmine rice
a handful of sweet potato leaves
4 to 6 garden eggs, chopped
3 okra, topped and tailed
2 habanero chillies
3 tbs red palm oil
1/4 brown onion
1 stock cube
2 medium-sized snapper, cleaned and scaled
Method:
Wash and shred the sweet potato leaves
Wash rice three times, add 600ml (2 1/2 cups) water and rice to a medium sized pot, along with the washed garden eggs, okra, whole chillies and onions and bring to the boil over high heat. Reduce the heat to a simmer, cover and let it cook until most of the water has been absorbed into the rice (about 20 minutes).
Now add the chopped sweet potato leaves, cover and let it steam for 5-8 minutes.
At this point, chop and season fish, dust with plain flour and deep fry in oil until golden.
Now remove the cooked vegetables from the rice mixture, transfer to a mortar and crush using a pestle together with the stock cube. Season with a pinch of salt.
Spoon the steamed potato leaves into a mixing bowl, add the crushed vegetables and mix to combine. Now stir through the red palm oil.
Serve with the rice and fish.
