👨‍🍳 Instructions

1. 1

   If using fresh cassava leaves, wash them thoroughly and pound them until finely chopped or process them in a food processor. If using frozen, ensure they are fully defrosted and prepared as above.

   💡 Tip: Pounding the leaves helps to break down the fibers and release their flavor.
2. 2

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

   ⏱️ 5 minutes
3. 3

   Add the minced garlic, chopped tomatoes, and chopped green bell pepper to the pot. Cook for another 5-7 minutes until the tomatoes have softened and released their juices.

   ⏱️ 7 minutes
4. 4

   Stir in the groundnut paste (or ground raw peanuts) and mix well to combine with the vegetables. If using ground peanuts, ensure they are finely ground.

   💡 Tip: If the mixture seems too thick, add a little water to help incorporate the peanut paste.
5. 5

   Add the prepared cassava leaves to the pot. Pour in the water and add salt and bicarbonate of soda (if using). Stir everything together to ensure the leaves are well coated with the sauce.

   💡 Tip: The bicarbonate of soda helps to tenderize the cassava leaves, making them softer and easier to eat.
6. 6

   Bring the stew to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 30-40 minutes, or until the cassava leaves are tender and the stew has thickened.

   ⏱️ 40 minutes

   💡 Tip: Stir occasionally to prevent sticking. Add more water if the stew becomes too thick.
7. 7

   Taste and adjust seasoning with salt if needed. Serve hot.

   💡 Tip: The stew is ready when the oil from the groundnuts starts to separate and rise to the top.