Delicious Cassava leaves In Peanut Butter Sauce: Kisamvu Na Karanga

cassava leaves 1 (2)

1kg finely-shredded cassava leaves (or substitute kale or collard greens)
2 large tomatoes, finely chopped
4 tbsp toasted and crushed peanuts
1 onion, finely sliced
1 tsp salt or to taste

cassava leaves

A} Wash your cassava leaves first.
B} These leaves must be passed through a meat grinder to both chop and shred them
C} Place your leaves in a pan and add water
D} Add salt and bring to boil until tender
E} Now simmer your leaves, cover with a tight-fitting lid and cook gently for about 20 minutes, or until the cassava leaves are thoroughly wilted
F} At this point stir in the tomatoes and onions, {I cook my tomatoes and onions beforehand and set aside}
G} Keep cooking, stirring frequently, for about 8 to 10 minutes
H} Now add the peanuts and mix thoroughly to combine
I} Cook for about 1 to 2 minutes more. Serve hot with whatever you want i.e. ugali, rice, breads etc.

Written by Farhat

Farhat Abbas

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