Sauce Feuilles de Patate Douce aux Champignons (Ivorian Greens & Mushroom Peanut Braise) – Authentic Côte d'Ivoire Recipe

Ingredients for Sauce Feuilles de Patate Douce aux Champignons (Ivorian Greens & Mushroom Peanut Braise) (4 Servings)

• 1.25 lbs (or 2.5 cups) baby spinach or sweet potato greens, prepped into bite-sized pieces
• 1.5 cups seared oyster mushrooms, washed and trimmed
• 1 cup crushed roasted peanuts and rice
• 1 medium onion and 3 cloves garlic, finely minced with ginger
• 1.5 tbsp traditional Côte d'Ivoire seasoning (garlic, tomatoes, onions)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown baby spinach or sweet potato greens for 5 minutes.
2. Add minced onion, garlic, ginger, and garlic, tomatoes, onions, stirring for 2 minutes until deeply aromatic.
3. Add seared oyster mushrooms and pour in the braising liquid; bring to a lively simmer.
4. Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
5. Stir in crushed roasted peanuts and rice right before serving warm.