Chef-tested recipe
A Rwandan cassava-leaf stew enriched with groundnuts and vegetables.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Ugali, rice or boiled 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
- 200 g eggplant, diced
- 150 g unsweetened peanut butter
- 800 ml water or light stock
- 40 ml palm or neutral oil paid link
- 8 g salt paid link
- 1 small chilli, optional
Method
Combine prepared cassava leaves, onion, eggplant and water or stock in a heavy pot.
Simmer gently for about 30 minutes, stirring occasionally.
Whisk peanut butter with hot cooking liquid until smooth and stir it into the pot.
Add oil and optional chilli and continue cooking for 20–25 minutes until thick and tender.
Season and serve hot.
Beginner Technique Notes
Use cassava leaves packaged for cooking and follow the producer’s directions. Keep the heat moderate once groundnuts are added.
Substitutions
Pumpkin or another soft vegetable can replace eggplant. Neutral oil gives a lighter flavour than palm oil.
Storage
Refrigerate for up to 3 days and reheat thoroughly.
Allergen Notes
Contains peanuts.
Always Cook with Heart. Always!
