Cameroonian Garden Huckleberry Leaf and Potato Stew

4 tomatoes (diced)
1 kilogram potatoes (peeled and boiled)
1 green bell pepper (chopped)
1 Scotch bonnet pepper (chopped)
¼ kilogram kidney beans
Tomato purée
1 onion (sliced)
Some leek (chopped)
1 vegetarian seasoning cube
1 teaspoon salt
200 milliliters vegetable oil
Garden huckleberry leaves


  1. Preheat vegetable oil in cooking pot
  2. Add onion, when becoming brown add tomato puree and stir
  3. Add tomatoes, green pepper, leeks, mushrooms, some water, huckleberry leaves
  4. Add kidney beans, scotch pepper, potatoes
  5. Keep stirring during adding ingredients
  6. Cover the pot and let it simmer for 5 minutes
  7. Add seasoning cube and salt