Congolese Cassava Leaves Saka saka)

Ingredients:

3 packages of frozen cassava leaves, chopped, or 1.5 kg fresh, chpped, cassava leaves

1 package (250 g) of frozen spinach (or fresh)

2 green bell peppers (cleaned and finely chopped)

1 Scotch Bonnet chilli, finely chopped

4 small onions, sliced into rings

1 large red onion, roughly chopped

1 large red onion cut into rings

6 large cloves of garlic, mashed

Salt, to taste

Black pepper, to taste

360 ml red palm oil, or 360 ml groundnut oil + 2 tbsp paprika

120 ml peanut butter

1 l of water

Cooking Instructions:

In a large pan, add all the ingredients except for the palm oil, peanut butter and the red onion rings. The water should just cover all the ingredients (add more if necessary). Bring to a boil, reduce to a simmer and cover. Continue cooking until the cassava leaves are soft (this can take 2 hours or more). Add more water and continue cooking until the cassava leaves are done. Once the cassava leaves are done, take the pot off the heat and ensure you have about 250ml of liquid left (add water if you don't have enough liquid). Meanwhile, mix the peanut butter with some oil to soften it. Pour this over the vegetables and return the pan to the heat. Allow to heat through and cook for 10 minutes. Then add the remaining red oil and cook for a further 10 minutes. Serve with FuFu, boiled cassava, boiled yam or rice.

#congo #cassavaleaves