ChigwadaCassava Leaves with Peanuts
Finely pounded cassava leaves are boiled thoroughly, then simmered with tomato, onion, and peanut butter. Use leaves prepared for culinary use by a reliable supplier because cassava leaves must be processed and fully cooked.
Prep
20m
Cook
1h 30m
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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Stew
- 400gCassava Leaf (finely pounded and commercially prepared)
- 120gPeanut Butter
- 150gOnion (finely chopped)
- 250gTomato (finely chopped)
- 10gGarlic (crushed)
- 30mlVegetable Oil
- 450mlWater
- 6gSalt
- 2gBlack Pepper
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Place the cassava leaf in a large pot, cover with the water, and bring to a vigorous boil uncovered. Boil for 30 minutes, stirring occasionally.
- 02
Heat the vegetable oil in a separate pot over medium heat. Add the onion and garlic and cook until soft and fragrant.
- 03
Add the tomato and cook until it breaks down.
- 04
Add the boiled cassava leaf with its cooking liquid.
- 05
Stir in the peanut butter, salt, and black pepper until smooth.
- 06
Simmer uncovered for 45 to 60 minutes, stirring often, until the leaves are very tender and the sauce is thick.
- 07
Serve hot.
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