Sunday's supper:

4 oz. of dried cuttlefish, one can of chunk chicken, one can of chicken broth and one diced, medium onion simmered in a pot.
In a blender, puree five large handfuls of sweet potato leaves with 1/2 cup chicken broth, 1/2 cup creamy peanut butter, and 1/2 teaspoon "Liquid Smoke". Add puree to simmering chicken/cuttlefish mix.
Finely dice 1/2 of a large burdock root and ring-slice eight medium-sized okra pods and add to the pot. Simmer uncovered with stirring for 40 minutes. Serve over rice, add hot sauce to taste.

This was based on an African dish using cassava leave which I replaced with the sweet potato leaves. It was awesome.

-Blast