👨‍🍳 作り方

1. 1

   If using fresh cassava leaves, wash them thoroughly and chop them. If using frozen, thaw and drain them.

   💡 プロのコツ: Cassava leaves can be slightly bitter; boiling them first can help reduce bitterness.
2. 2

   In a large pot, combine the chopped cassava leaves, sliced onions (not the rings yet), mashed garlic, chopped chili, and optional smoked fish or meat. Add water to just cover the ingredients.

   💡 プロのコツ: Ensure the pot is large enough to hold all the ingredients comfortably.
3. 3

   Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for about 1.5 to 2 hours, or until the cassava leaves are very tender.

   💡 プロのコツ: Stir occasionally to prevent sticking. The leaves should become very soft and break down.
4. 4

   Once the leaves are tender, check the liquid. You should have about 250ml (1 cup) of liquid remaining. If there's too much, simmer uncovered to reduce it. If too little, add a little more water.

   💡 プロのコツ: The remaining liquid will form the base of the sauce.
5. 5

   In a small bowl, mix the peanut butter with a little bit of the warm liquid from the pot to soften it. Pour this mixture into the pot with the cassava leaves.

   💡 プロのコツ: This helps to incorporate the peanut butter smoothly.
6. 6

   Return the pot to medium heat and cook for about 10 minutes, stirring well to combine the peanut butter with the stew.

7. 7

   Stir in the red palm oil and the reserved onion rings. Cook for another 10 minutes, allowing the flavors to meld and the oil to heat through.

8. 8

   Season with salt and black pepper to taste. Serve hot, traditionally with fufu or rice.

   💡 プロのコツ: Adjust chili and salt according to your preference.