👨‍🍳 作り方

1. 1

   If using fresh cassava leaves, wash them thoroughly and boil in plenty of water for about 20-30 minutes until tender. Drain and finely chop. If using frozen leaves, follow package instructions for thawing and chopping.

2. 2

   In a large pot or Dutch oven, heat the vegetable oil over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the diced tomatoes, curry powder, ground nutmeg, and ground cloves. Cook for about 5 minutes, stirring occasionally, until the tomatoes break down and the spices are fragrant.

5. 5

   Add the chopped cassava leaves to the pot. Stir well to combine with the tomato and spice mixture.

6. 6

   Pour in the coconut milk and enough water to create a stew-like consistency. Bring to a simmer, then reduce the heat to low.

7. 7

   Cover the pot and let the stew simmer for at least 45 minutes to 1 hour, stirring occasionally, until the cassava leaves are very tender and the flavors have melded. Add more water if the stew becomes too thick.

8. 8

   Season with salt to taste. Serve hot, traditionally with white rice.