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4 very large potatoes, peeled and cubed
400g bitterleaf, chopped*
200ml vegetable oil
4 garlic cloves
400g can chickpeas, drained and rinsed
1 red chilli, seeded and diced
1 green chilli, seeded and diced
1 onion, chopped
1 tsp oregano
2 tsp dried basil
ground cayenne pepper to taste
Place the potatoes in a saucepan. Add a little water and boil for about 8 minutes. Add the bitterleaf and cook until potato is tender. Drain well in a colander.
Heat the oil in a large, deep saucepan. Add the potatoes, bitterleaf, beans and the remaining ingredients. Fry until potatoes are creamy and the ingredients are cooked through. Sprinkle with the cayenne pepper and simmer for 3 minutes.
400g bitterleaf, chopped*
200ml vegetable oil
4 garlic cloves
400g can chickpeas, drained and rinsed
1 red chilli, seeded and diced
1 green chilli, seeded and diced
1 onion, chopped
1 tsp oregano
2 tsp dried basil
ground cayenne pepper to taste
Place the potatoes in a saucepan. Add a little water and boil for about 8 minutes. Add the bitterleaf and cook until potato is tender. Drain well in a colander.
Heat the oil in a large, deep saucepan. Add the potatoes, bitterleaf, beans and the remaining ingredients. Fry until potatoes are creamy and the ingredients are cooked through. Sprinkle with the cayenne pepper and simmer for 3 minutes.
