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Fried Bistort Greens

Fried Bistort Greens is a modern African Fusion recipe (based on a Liberian original) for a dish of bisort greens and meat that are fried and then stewed until almost dry. The full recipe is presented here and I hope you enjoy this classic African Fusion version of: Fried Bistort Greens.

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

4

Rating:

Tags : Wild FoodChilli RecipesPork RecipesBeef RecipesFusion RecipesAfrican-fusion Recipes

This is another of my adapted recipes that comes from methods to adapt traditional African recipes for use with wild British greens that you might not otherwise consider eating. Bistort leaves are used hare as a substitute for sweet potato greens. For this dish it is best if you pick the leaves and young shoots in spring (when they are least bitter).

Ingredients:

1kg bistort leaves and young shoots
2 dried fish
675g beef, cubed
1 pig's trotter (boiled until tender)
2 scotch bonnet chillies (or any hot chilli)
2 beef stock cubes
1 tbsp black pepper
salt, to taste

Method:

Remove the stems from the bisort greens then wash thoroughly through three or four changes of water. Drain and shred very finely (easiest to do if you hold a handful and shred them). In separate pots boil the pig's trotter in plenty of water until tender and boil the beef, just covered, in water (reserve the beef stock). Thoroughly wash the dried fish then flake the flesh, removing as many of the bones as you can.

Add oil to a large pan and when hot combine the greens, onions and chillies and stir-fry for about 10 minutes (make certain you stir constantly, or they will burn). Now add the beef, dried fish, the pig's trotter and the reserved beef stock. Season with the beef stock cubes, black pepper and salt to taste.

Continue cooking until all the water has evaporated away then serve immediately with boiled rice.