Cassava Leaves also known as Feuille de Manioc II is a traditional West African recipe for a classic vegetarian stew or accompaniment of cassava leaves cooked in a peanut butter base with chillies.
Cassava leaves are a staple of both Central and West African diets. This version comes from West Africa where the greens are cooked in a peanut-beased sauce.
Ingredients:
- 600g chopped cassava leaves (either fresh or frozen — frozen cassava leaves can be purchased from African, Caribbean or Latin American stores)
- 80g dry-roasted peanuts
- 4 tbsp smooth peanut butter
- 1 habanero chilli
- 1 1/2 tsp sea salt
- Place the chopped leaves in a pan then pour in just enough cold water to cover.
- Roughly crush the peanuts then add to the pan along with the peanut butter, the whole chilli and the salt. Bring the mixture to a simmer, cover and cook for about 20 minutes, or until the greens are tender.
- Uncover the pan and continue cooking until almost all the water has evaporated away.
- Serve as an accompaniment to a palm butter soup and plantain or manioc dish. Or,
- Serve hot with boiled or fried greens and mashed potatoes and/or plantains or with boiled white rice.
More classy ways to prepare cassava leaves will be treated soon. Keep a date
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