A Saturday Tradition in Every Spoonful
In many Liberian homes, sweet potato greens simmered in red oil is more than just a meal — it’s a Saturday tradition. Rooted in West African culinary heritage, this soup is crafted from bone broth, rich seasonings, and the vibrant flavors of freshly washed greens. Creator @dominidenn brings us into her kitchen for a step-by-step that’s soulful, simple, and deeply flavorful.
Like most classic Liberian red oil soups, this dish starts with a well-seasoned bone broth and ends with a bubbling pot of savory goodness. The key? Thoroughly cleaning your greens, building flavor slowly, and letting the stew tell you when it’s ready. This is food made with rhythm, memory, and love — perfect for pairing with fluffy white rice and enjoying with family.
Ingredients List
For the Bone Broth Base
- Water, enough to cover the meat
- 1 cup chopped onions
- Assorted bones or meat, your choice
- Salt, to taste
- Black pepper, to taste
For the Sweet Potato Greens Stew
- 1–2 pounds fresh sweet potato greens, thoroughly washed (rinsed 3–5 times)
- 1/3–1/2 cup red palm oil
- 1/2 cup sliced onions
- Parboiled protein (beef, smoked turkey, etc.)
- Salt, to taste
- Black pepper, to taste
Step-by-Step Instructions
1. Make the Bone Broth
- Add chopped onions, water, and your bones to a pot.
- Season with salt and pepper.
- Boil until the broth is rich and flavorful.
2. Prep the Greens
- Wash your sweet potato greens thoroughly — at least 3 to 5 times — until no grit remains.
3. Start the Stew
- In a clean pot, heat red oil, and fry the onions.
- Add the greens and sauté for about 5 minutes.
4. Add Protein
- Stir in your parboiled protein and let it fry with the greens.
- Stirring often to avoid burning.
5. Add Bone Broth & Simmer
- Pour in a small amount of the broth — just enough to loosen the stew — and let it simmer down slowly.
6. Finish & Serve
- You’ll know it’s done when the bubbling slows and the liquid reduces — serve hot with white rice.
Pro Tips & Suggestions
- Wash greens thoroughly to avoid grit in your soup.
- Don’t overwater — potato greens release their own liquid.
- Fry proteins briefly with the greens for added depth.
- Let it simmer low until the oil rises and the stew thickens.
About the Creator
This recipe is by Domini Denn, the creative mind behind @dominidenn, known for her visually stunning and educational cooking content. She shares traditional Liberian dishes with a modern twist and deep cultural respect — bringing you straight into the heart of her kitchen.
Domini Denn | @dominidenn