KizacaCassava Leaf and Peanut Stew

Name: Kizaca (Cassava Leaf and Peanut Stew)
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Yield: 4
Cuisine: Angola
Ingredients: 320 g Cassava Leaf (finely pounded or finely chopped); 130 g Peanut Paste; 60 ml Palm Oil; 140 g Onion (finely chopped); 10 g Garlic (crushed); 240 g Tomato (finely chopped); 6 g Hot Chili (crushed); 8 g Salt; 850 ml Water

Kizaca is an Angolan cassava-leaf preparation commonly cooked with peanuts or peanut paste. Cassava leaves must be thoroughly cooked before eating.

Prep

15m

Cook

Serves

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Estimated

Nutrition

Per serving

372kcal

Calories

12g

Protein

31g

Fat

19g

Carbs

Estimated per serving from the base recipe. Actual nutrition may vary.

Before you start

Ingredients

Quantities update automatically when you change the serving size.

320g
Cassava Leaf (finely pounded or finely chopped)
130g
Peanut Paste
60ml
Palm Oil
140g
Onion (finely chopped)
10g
Garlic (crushed)
240g
Tomato (finely chopped)
6g
Hot Chili (crushed)
8g
Salt
850ml
Water

Cook through it

Method

Follow each step in order. Ingredient names are highlighted as you go.

8 steps

01
Warm the palm oil in a pot over medium heat.
02
Add the onion and cook until soft.
03
Stir in the garlic and hot chili and cook briefly until fragrant.
04
Add the tomato and cook until it thickens and loses its raw taste.
05
Add the cassava leaf and water, bring to a boil, and cook uncovered for 10 minutes. Reduce to a steady simmer and cook for at least 40 minutes more, stirring occasionally; do not taste the cassava leaf while it is raw or undercooked.
06
Stir in the peanut paste until fully dissolved and smooth.
07
Simmer uncovered until the cassava leaf is very tender and the stew thickens slightly.
08
Season with the salt and serve hot.

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