de Manioc (cassava leaves)
from: Jeff Bryan
A staple of the sub-saharan diet, made in west African style here.
- 2 packets of frozen chopped cassava leaves from a Latino or
- 1/2 cup roasted peanuts
- 3 tbs fresh peanut butter
- 1 habanero pepper
Defrost the frozen chopped leaves, and place in a pan, adding
enough water to just barely cover.
Crush the peanuts roughly, and add along with the peanut butter,
whole hot pepper, and 1 1/2 tsp salt.
Bring to a medium simmer, cover and cook for 15 minutes.
Uncover and continue to simmer until all the water is gone.
Delicious as a side dish with steamed manioc and plantain, and
a nyembwe (palm nut sauce) dish.