👨‍🍳 Instruktioner

1. 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.

   💡 Proffstips: Ensure leaves are very finely ground for a smooth stew.
2. 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. 3

   Add the minced garlic and grated ginger to the pot and sauté for another minute until fragrant.

4. 4

   Stir in the chopped tomatoes and cook until they begin to break down, about 5 minutes.

   ⏱️ 5 minutes
5. 5

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

   💡 Proffstips: If using chili, add it now.
6. 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. 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.

   💡 Proffstips: Using some of the hot liquid to thin the peanut butter makes it easier to incorporate.
8. 8

   Pour the peanut butter mixture back into the pot with the cassava leaves. Stir well to combine.

   💡 Proffstips: Ensure the peanut butter is thoroughly mixed into the stew.
9. 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

   💡 Proffstips: The stew will thicken as it cooks. Stirring is crucial to prevent burning.
10. 10

    Serve hot with staples like rice, posho, or boiled plantains.

    💡 Proffstips: The oil from the peanut butter may separate and rise to the top; this is normal.