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.
| Servings |
| 4-6 people |
|
|
|
|
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 onions , chopped
- 2 tomatoes , chopped
- 1 1/2 lb cassava leaves , freshly ground
- 1 Tbsp peanut butter
- water
- salt
- pepper
Servings: people
Units:
Instructions
- 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.