African cuisine recipe,Nigerian food, How to make African food,East African food.
Kisamvu Cassava leaves Preparation
Ingredients:
- 1/2 kg fresh, young cassava leaves, pounded
- 1 clove garlic
- 1 tsp pepper
- 1 tomato
- onions, finely chopped
- 2 Tbsp oil
- peanut butter
- coconut milk
- salt to taste
Method/preparation
1.Pluck cassava leaves off the leaf stalks.
2.Wash the cassava leaves ,Place leaves, pepper and garlic in a mortar and pound to a medium to fine consistency. Set aside
Cooking:
4.Add finely chopped tomatoes, carrots and onion. add cooking oil and allow to simmer until everything is cooked through and well-mixed
5. Add in coconut milk, peanut butter, and salt and pepper to taste. Stir to mix and let it cook for another 5 minutes.
6.Remove from heat source, (jiko)serve warm with ugali, rice or chapati.
Cooking:
3.Cook cassava leaves ,
Place pounded leaves into a saucepan, cover with water, and boil at medium heat until soft (about 2-3 hours). Add water if when necessary.
4.Add finely chopped tomatoes, carrots and onion. add cooking oil and allow to simmer until everything is cooked through and well-mixed
5. Add in coconut milk, peanut butter, and salt and pepper to taste. Stir to mix and let it cook for another 5 minutes.
6.Remove from heat source, (jiko)serve warm with ugali, rice or chapati.
