Chef-tested recipe
A Republic of the Congo-style cassava-leaf stew enriched with peanut and palm oil.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Rice, cassava or plantain
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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Ingredients
- 700 g frozen prepared cassava leaves, thawed
- 180 g onion, chopped
- 150 g unsweetened peanut butter
- 60 ml red palm oil paid link
- 800 ml water or light stock
- 1 small chilli, optional
- 8 g salt paid link
Method
Put prepared cassava leaves, onion and water or stock in a heavy pot.
Simmer gently for 25 minutes, stirring occasionally.
Whisk peanut butter with some hot cooking liquid until smooth and stir it into the pot.
Add palm oil and optional chilli and continue simmering for 20–25 minutes until thick and well combined.
Season and serve hot.
Beginner Technique Notes
Use packaged cassava leaves sold specifically for cooking and follow the producer’s preparation directions. The finished stew should be thick and spoonable.
Substitutions
A small amount of smoked fish can be added for extra savouriness. Neutral oil can replace palm oil, although the flavour changes.
Storage
Refrigerate for up to 3 days and reheat thoroughly.
Allergen Notes
Contains peanuts.
Always Cook with Heart. Always!
