This recipe is for all of us who have kids born overseas who are not always keen on trying our African dishes (feel free to take a deep breath, fist pump or dance around the room) chai, the struggle is real.
Back in Sierra Leone if you do things a little differently especially if you do it like the "white man" people jokingly say you are trying to be shwen-shwen (meaning aristocrat). Well if you live with a nine year old who use to eat everything but now wants to know all the ingredients in every dish before he will even try it, one has to resort to shwen-shwenlizing. In Sierra Leone, it is unheard of to cook sweet potato leaves in a tart (okay, we just don't cook tarts, ain't nobody got time for that, ain't nobody got time, ain't nobody got time. In my Sweet Brown voice) but they say when you go to Rome, do as the Romans do, so here am I, shamelessly tarting my sweet potato leaves.
So let me show you how I did it. The ingredients I used are:
Firstly I sliced two of the brown onions and slow fried it with two tablespoons of olive oil and 1 tablespoon butter still its dark brown as shown above. (it took about 40 minutes)
Then wash the sweet potato leaves and removed the stems
Pour the remaining olive oil into a wok and saute 1 onion till soft
Then add the sweet potato leaves and cook for about a minute
Now lightly oil the tart dish and line with the short crust pastry
Now fill the pastry shells with the corned beef mixture
Top with the caramelized onions
Doesn't it look delicious?
Served with a bit of "lie lie" salad.
Again, I thank you for stopping by to read this week's post. Give it a go and if you do, let me know what you think. Have a fabulous week and see you at your blog space. Kisses!!