Ugandan Cassava Leaf Stew with Peanut Butter
A hearty and flavorful stew made with tender cassava leaves, simmered in a rich peanut butter sauce with aromatic vegetables. This dish is a staple in many Ugandan households, offering a nutritious and satisfying meal.
🧂 Ingredients
- 1 kg Cassava leaves(fresh or frozen, finely ground)
- 200 g Peanut butter(smooth, unsweetened)
- 2 medium Onions(finely chopped)
- 4 medium Tomatoes(chopped)
- 4 cloves Garlic(minced)
- 1 inch piece Ginger(grated)
- 3 tbsp Red palm oil
- 4 cups Water
- 1 tsp Salt(or to taste)
- 1 optional Chili pepper(finely chopped, for heat)
👨🍳 Instructions
- 1
If using fresh cassava leaves, wash them thoroughly and pound or grind them until finely processed. If using frozen, thaw and re-blend for a smoother texture.
💡 Tip: Ensure leaves are very finely ground for a smooth stew. - 2
Heat the red palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and sauté until softened and translucent, about 5-7 minutes.
⏱️ 7 minutes - 3
Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.
- 4
Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.
⏱️ 5 minutes - 5
Add the ground cassava leaves to the pot. Stir well to combine with the onion and tomato mixture.
💡 Tip: If using chili, add it now. - 6
Pour in the water and bring the mixture to a simmer. Cover the pot and let it cook for 30 minutes, stirring occasionally.
⏱️ 30 minutes - 7
In a separate bowl, whisk the peanut butter with about 1 cup of the hot liquid from the pot until smooth. This prevents lumps.
💡 Tip: Using some of the hot liquid to thin the peanut butter makes it easier to incorporate. - 8
Pour the peanut butter mixture back into the pot with the cassava leaves. Stir well to combine.
💡 Tip: Ensure the peanut butter is thoroughly mixed into the stew. - 9
Season with salt to taste. Continue to simmer, uncovered, for another 30-40 minutes, or until the stew has thickened to your desired consistency. Stir frequently to prevent sticking.
⏱️ 40 minutes💡 Tip: The stew will thicken as it cooks. Stirring is crucial to prevent burning. - 10
Serve hot with staples like rice, posho, or boiled plantains.
💡 Tip: The oil from the peanut butter may separate and rise to the top; this is normal.
💡 Pro Tips
- ✓Red palm oil adds a traditional color and flavor, but can be substituted with vegetable oil if unavailable.
- ✓Adjust the amount of chili pepper to your spice preference.
- ✓For a richer flavor, some variations include smoked fish or dried shrimp.
- ✓Ensure the cassava leaves are very finely ground for a smoother texture.
🔄 Variations
- Add a small piece of smoked fish or dried shrimp for extra depth of flavor.
- Incorporate other vegetables like carrots or bell peppers.
- For a vegetarian version, omit any meat or fish.