Good afternoon here we will give you a recipe sweet potato porriage with bitter leaf,curry leaf and scent leaf which is appetizing The way making it is very not too difficult. You just need to be careful to get results from sweet potato porriage with bitter leaf,curry leaf and scent leaf which has aroma and taste that able evoke our tastes.

So that the result of sweet potato porriage with bitter leaf,curry leaf and scent leaf, what needs to be done is first from the type of material, then selection of fresh and good ingredients, to how to make and serving it. No need doubt if want prepare sweet potato porriage with bitter leaf,curry leaf and scent leaf delicious as long as you know the tricks and how to make this dish you can become treat very special.

Ingredients and seasonings required in make

1. Prepare 5 pieces sweet potatoes
2. Prepare Small bunch of scent leaf
3. Prepare Small bunch of bitter leaf
4. Prepare Small bunch of Curry leaf
5. Use 1 Maggi cube
6. Prepare Salt
7. Prepare 2 fresh pepper
8. Take 1/4 kg palmoil
9. Prepare 1 big bulb of onion
10. Prepare 1 cksp crayfish

Add bitter gourd slices and mix well. Switch off and let the pressure escape before opening the cooker lid. The rice should be cooked soft and should be of porridge consistency. Bitter leaves tone down the sweetness of Egusi Soup for me.

Instructions to make Sweet potato porriage with bitter leaf,curry leaf and scent leaf:

1. Cut and wash potatoes in small cubes.
2. Place in a pot and add water but it won't cover it.
3. Add crayfish,onions,Salt,pepper,palmoil,maggi and cover the pot allow to boil for at least 7mins.
4. Stir with wooden spoon,and Add all the vegetables(sliced) and stir very well.bring down immediately.food is ready.
5. Done and ready to serve!

It's not that the bitter leaves are bitter o. I cook with bitter leaves that do not contain any atom of bitterness. It's just that well-washed bitter leaves have a neutral taste while ugu has that special taste that when combined with egusi, makes my stomach rumble in anger. There are several species of bitter leaf-some large, leafy and deep green leaves, while some have comparatively smaller broader leaves. The bitterness is usually removed by boiling before the leaves are cooked as soups or added to soups made with other vegetables or eaten like spinach. it is rich in vitamins and minerals.

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