#OtvTIPS: Sweet potato, kale and shrimp skillet | Recipe!


Potato comes in different species some of
which are: sweet potato, red, white and Irish
potato. Potatoes contain phytochemicals with
protective activity against cardiovascular
diseases and respiratory problems. Also, they
contain kukoamines which are responsible for
lowering blood pressure.
Moreover, potato has high concentration
Vitamin B6 which is the building block and
formation of virtually all new cells in the body.


Homocysteine can damage blood vessel leaving
the body vulnerable to the risk of heart attack,
intake of food rich in Vitamin B6 can help keep
homocysteine level low.
Want the cholesterol-lowering, colon cancer
prevented? Then start to eat the potato’s skin
as well as its creamy centre because, the fibre
in potato is contained mostly in its skin.
Two tablespoons Olive oil
Half cups onion, diced
Red pepper flakes, to taste
Two cloves garlic, minced
Two cups sweet potatoes, diced
Three cups trimmed and coarsely chopped
kale leaves (substitute with ugwu, efo-tete)
Two cups peeled and deveined fresh shrimp
• Ground black pepper and salt, to taste
STEP 1: In a saucepan, add the extra virgin
olive oil and heat over medium heat. Add
onions and red pepper flakes. Cook until onions
are soft and golden.
STEP 2: Add garlic and cook for about 30
seconds. Add sweet potato and cook until soft,
about 10-15 minutes. If needed, add a few
tablespoons of water to help steam the sweet
STEP 3: Add shrimp and cook for two to three
minutes, or until they turn pink. Turn the heat
to low and add kale, stirring until wilted.
Season to taste with salt and pepper.

_ LOHI OGOLO, Earlier published on Punch.

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