IsombeCassava Leaf and Peanut Stew
This comforting stew combines cassava leaves with tomatoes, onions, peanut paste, and red palm oil for a deep, earthy flavor and a velvety finish. It is a familiar Great Lakes-style dish often served with a plain starch to balance its richness.
Prep
20m
Cook
1h 15m
Serves
4
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Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gCassava Leaf (pounded)
- 150gPeanut Paste
- 60mlRed Palm Oil
- 150gOnion (finely chopped)
- 200gTomato (finely chopped)
- 10gGarlic (crushed)
- 1pcsBouillon Cube (crumbled)
- 4gChili Powder
- 6gSalt
- 1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the red palm oil in a heavy pot over medium heat.
- 02
Add the onion and cook until soft and glossy, then stir in the garlic.
- 03
Add the tomato and cook until it turns into a thick, loose sauce.
- 04
Add the cassava leaf, water, bouillon cube, chili powder, and salt.
- 05
Bring to a vigorous boil and cook uncovered for 10 minutes, then reduce to a steady simmer.
- 06
Cook partially covered, stirring from time to time, until the cassava leaf is very tender and no raw aroma remains.
- 07
Stir in the peanut paste until fully dissolved and smooth.
- 08
Simmer uncovered until the stew is thick, glossy, and well blended, then serve hot.
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