Pondu aux ArachidesCassava Leaf and Peanut Stew
A deeply savory cassava leaf stew slowly simmered with tomato, onion, palm oil, and peanut paste until silky and rich. This is a staple kind of home cooking in the Congo Basin, hearty enough to serve with rice or another starch.
Prep
20m
Cook
1h 5m
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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- 600gCassava Leaf (commercially prepared, finely chopped or pounded)
- 120gPeanut Paste
- 60mlPalm Oil
- 150gOnion (finely chopped)
- 250gTomato (chopped)
- 10gGarlic (crushed)
- 10gRed Chili (finely chopped)
- 8gSalt
- 1lWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a large pot over medium heat.
- 02
Add the onion and cook until softened and lightly golden.
- 03
Stir in the garlic and red chili and cook just until fragrant.
- 04
Add the tomato and cook until it breaks down into a thick base.
- 05
Stir in the cassava leaf and cook for a few minutes so it is coated with the aromatic mixture.
- 06
Pour in the water, bring to a gentle boil, then reduce the heat, cover, and simmer until the leaves are very tender.
- 07
Stir in the peanut paste until fully dissolved into the stew and continue simmering until the texture is thick and glossy.
- 08
Season with the salt and serve hot.
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