👨‍🍳 作り方

1. 1

   If using fresh cassava leaves, pound them until very fine. If using frozen, thaw and chop finely. It's crucial to cook cassava leaves thoroughly as they can be toxic if not prepared correctly.

   💡 プロのコツ: Many traditional methods involve boiling the leaves multiple times with changes of water to remove toxins.
2. 2

   In a large pot, heat the palm oil over medium heat. Add the chopped onion and sauté until softened, about 5 minutes.

3. 3

   Add the minced garlic and chopped tomatoes. Cook for another 5-7 minutes until the tomatoes have broken down.

4. 4

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

5. 5

   Pour in the water. If using smoked fish, add it now. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for at least 1.5 to 2 hours, or until the cassava leaves are very tender and the stew has thickened. Stir occasionally, adding more water if it becomes too dry.

   💡 プロのコツ: The long cooking time is essential for tenderizing the leaves and developing flavor.
6. 6

   If using peanut butter, stir it in during the last 15 minutes of cooking until well incorporated.

7. 7

   Season with salt to taste. Serve hot with fufu, ugali, or rice.