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Mussamba Leaf and Peanut Stew
A hearty and nutritious vegetarian stew made from mashed cassava leaves (mussamba) and ground peanuts, simmered with tomatoes and onions. It's a staple dish, often served as a side or a main course.
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- 500 g Cassava leaves(fresh or frozen, finely chopped or pounded)
- 150 g Peanut butter(unsweetened, smooth or crunchy)
- 1 large Onions(finely chopped)
- 200 g Tomatoes(chopped, or 1/2 can crushed tomatoes)
- 3 Garlic cloves(minced)
- 2 tbsp Vegetable oil
- 500 ml Water or vegetable broth(or as needed)
- to taste Salt
- to taste Black pepper
- 1 Chili pepper(optional, finely chopped)
ðšâð³ äœãæ¹
- 1
If using fresh cassava leaves, wash them thoroughly and pound or process them until finely chopped. If using frozen, thaw and chop.
- 2
Heat vegetable oil in a large pot or Dutch oven over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.
- 3
Add minced garlic and chopped tomatoes (and their juices if using canned). Cook for about 5 minutes, stirring occasionally.
- 4
Stir in the finely chopped cassava leaves. Cook for 5-10 minutes, stirring, until they begin to wilt.
- 5
In a separate bowl, whisk the peanut butter with about 1 cup of the water or broth until smooth. This prevents lumps.
- 6
Add the peanut butter mixture to the pot along with the remaining water or broth. Stir well to combine.
- 7
Bring the stew to a simmer, then reduce heat to low, cover, and cook for at least 30-40 minutes, stirring occasionally, until the cassava leaves are tender and the stew has thickened. Add more liquid if it becomes too thick.
- 8
Season with salt, black pepper, and chili pepper (if using) to taste. Stir well.
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- âCassava leaves can be bitter; ensure they are cooked thoroughly.
- âThe consistency can be adjusted by adding more or less liquid.
- âThis stew is often served with rice, sadza (a cornmeal porridge), or boiled yams.
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- Add some diced sweet potato or pumpkin for extra sweetness and texture.
- A small piece of dried fish can be added for a non-vegetarian version.
- A pinch of ground chili or a whole chili pepper can be added for heat.