Serves 4-6
Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
Ingredients:
red palm oil
1 large onion, chopped
2 tomatoes, chopped
1 1/2 lbs fresh ground cassava leaves
1 Tbsp peanut butter
water
salt
pepper
Method:
Thaw out some fresh ground cassava leaves.
Over medium heat, cook chopped onion in a drizzle of red palm oil.
Note how the oil stains the onions gold. Add tomatoes.
And the cassava leaves. The smell will transport you to hay-ville. If such a place exists.
Add enough water to keep things moist and sludgey, so that the mixture doesn’t burn. Bring to a simmer.
Stir in peanut butter.
Stew over low heat, covered, for about 30 minutes. Serve immediately with an Adventurous spirit.
| Servings |
| 4-6 people |
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Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
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- red palm oil
- 1 large onions , chopped
- 2 tomatoes , chopped
- 1 1/2 lb cassava leaves , freshly ground
- 1 Tbsp peanut butter
- water
- salt
- pepper
- Thaw some fresh ground cassava leaves.
- Over medium heat, cook chopped onions in a drizzle of red palm oil.
- Add tomatoes and cassava leaves and water and bring to a simmer.
- Stir in peanut butter and stew over low heat, covered, for about 30 minutes.
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