When my neighbor Jonathan told me he craves Kisamvu for weeks after his visits to Tanzania, I knew I had to try it. Kisamvu is just another word for cassava leaves, but Jonathan tells me he uses spinach whenever he’s in the states and the taste is a very good approximation.
| Servings |
| 4+ people |
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When my neighbor Jonathan told me he craves Kisamvu for weeks after his visits to Tanzania, I knew I had to try it. Kisamvu is just another word for cassava leaves, but Jonathan tells me he uses spinach whenever he’s in the states and the taste is a very good approximation.
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Ingredients
- 1 pepper , sliced
- 3 carrots , chopped
- 1 red onion , sliced
- 1/4 cup vegetable oil
- 2 bunches spinach , cleaned and sliced very thinly
- 1/4 – 1/2 cup peanut butter (natural), to taste
- 1/4 cup coconut milk
- salt
- pepper
- crushed peanuts , for garnish (if desired)
Servings: people
Units:
Instructions
- For starters, fry the pepper, carrot, and onion in vegetable oil until softened. (Meanwhile work on cleaning and slicing up that spinach!). Check a couple of those carrots and make sure they are tender before you proceed. Next, stir in the peanut butter.
- Mix until it coats the veggies evenly, then add on the spinach. (Note, if you are actually using cassava leaves, they are much more fibrous than spinach; you’ll need to boil them first).
- Cook down the spinach, then stir in the coconut milk, salt, and pepper. You can continue cooking to dry it out somewhat (this would be more traditional), or serve it wet, as I have done. Serve hot with light, love, and… a sense of adventure.