Green Beans and Sweet Potato Leaves in Coconut Milk

Ingredients:

2 bundles young sweet potato leaves
60g dried green beans, soak overnight
2 red chillies
4 shallots
2 heaped tbsp small dried silverfish, soak in water for a few minutes
230g grated coconut, add 3 cups water and extract equal amount of milk
salt to taaste


Method:

• Boil sweet potato leaves in water to which a little salt has been added. When leaves are tender, cool then cut into 6cm lengths.
• Boil dried green beans in water sufficient to cover them till they are cooked. Do not discard water. Pound or grind chillies and shallots to a fine paste then add silverfish and pound coarsely.
• In a deep pot, put the chopped leaves, cooked green beans and the little cooking water that is left, ground ingredients, coconut milk and salt. Bring to the boil and cook over low heat for another 10 minutes, stirring frequently.
• Serve with a side dish of unripe mango to which salt and birds-eye chilli have been added.