Hi Waterloo titi well done , just a few pointers, please advice when cooking that if you know you are allergic to snail, crabs or any other food you can cook potato leaves without them, it’s still tasty without, and also their is an alternate way of cooking it if you don’t like over cooked leaves , you wait till the alakpa is dry , meaning when the pail oil and other ingredients are boiling and you see no water , then you put the leave in and cook for just 3 minutes and remove. You will Notice the leaves are still green and crunchy.
@@waterlootiti7771 , I don't think you need to.This one is fine. Everyone has their way of cooking. I add groundnut but yours is the authentic way of cooking it: the 'country' way. Well done!
I was just going ask her why she didn’t add the groundnuts as that is how I was taught how to cook it when I come to Sierra Leone . The best food only I used only chicken , shrimp or fresh fish ! The skills required to cut the leaves so fine is an art in itself - hats off to everyone in Sierra Leone I never could get it that fine !
This looks mouthwatering. I know right. I stopped shredding my potato leaves with a knife. I now do that with my blender or I buy the shredded one. Coincidentally, I have potato leaves in the fridge 😍🥰😘😍
