Cassava Leaf Stew with Peanut Sauce

Name: Cassava Leaf Stew with Peanut Sauce
Prep time: PT25 minutes
Cook time: PT1 hour 30 minutes
Total time: PT1 hour 55 minutes
Yield: 4
Cuisine: Burundi
Ingredients: 500 g Fresh cassava leaves (washed and finely chopped (or frozen/dried, prepared according to package instructions)); 150 g Peanut butter (unsweetened, smooth or crunchy); 1 medium Onion (finely chopped); 200 g Tomatoes (diced); 2 cloves Garlic (minced); 1/2 inch piece Ginger (grated); 1 tbsp Vegetable oil; 750 ml Water or broth; to taste Salt; 1/2 tsp Black pepper (freshly ground); 100 g Optional: Small pieces of beef, chicken, or fish

Umutobe

A deeply flavorful and traditional Burundian dish featuring tender cassava leaves simmered in a rich, savory peanut sauce. Often enriched with small pieces of meat or fish, this stew is a cornerstone of Burundian cuisine, celebrated for its unique taste and texture.

準備時間25 minutes

調理時間1 hour 30 minutes

合計時間1 hour 55 minutes

分量4

難易度Medium

オリジナル· Feb 8

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👨‍🍳 作り方

1
If using fresh cassava leaves, boil them in plenty of water for at least 30-45 minutes until tender. Drain thoroughly and chop finely. If using pre-processed leaves, follow package directions for preparation.
2
In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
3
Add the minced garlic and grated ginger, cooking for another minute until fragrant. If using meat or fish, add it now and brown lightly.
4
Stir in the diced tomatoes and cook for 5 minutes until they begin to break down.
5
In a separate bowl, whisk the peanut butter with a cup of the water or broth until smooth. Pour this mixture into the pot along with the remaining water or broth.
6
Add the prepared cassava leaves to the pot. Bring the stew to a simmer, then reduce the heat to low, cover, and cook for at least 1 hour, stirring occasionally, until the leaves are very tender and the sauce has thickened.
7
Season with salt and black pepper to taste. Ensure the peanut sauce is well incorporated and the stew has a rich, creamy consistency. Serve hot.

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💡 プロのコツ

✓Cassava leaves can be bitter; boiling them multiple times in fresh water can help reduce bitterness.
✓The longer the stew simmers, the more tender the leaves will become and the richer the flavors will be.
✓Ensure the peanut butter is well-mixed with liquid before adding to the pot to prevent clumping.
✓If the stew becomes too thick, add a little more water or broth.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Add a pinch of cayenne pepper for a spicy kick.
Incorporate other leafy greens like spinach or kale along with the cassava leaves.
Serve with rice, ugali, or boiled sweet potatoes.