🧂 食材
- 4 lbs Cassava leaves(washed and finely chopped)
- 1 lb Spinach(washed and finely chopped)
- 1 large Eggplant(peeled and diced)
- 1 small Cabbage(finely chopped)
- 4 medium Tomatoes(chopped)
- 4 bunches Green onions(chopped)
- 1 bunch Cilantro(chopped)
- 1 clove Garlic(minced)
- 1 lb Soup bones
- 1 lb Palm oil
- 2 tsp Peanut butter
- 1 cube Maggi seasoning
- 1 tbsp Salt(to taste)
- 1 tbsp Black pepper(ground)
- 1 tbsp Garlic powder
👨🍳 步骤
- 1
In a large pot, combine 6 cups of water with the soup bones, Maggi seasoning, salt, black pepper, and garlic powder. Bring to a boil, then reduce heat to medium-high and simmer.
💡 专业技巧: Rinse soup bones before adding. - 2
Add the chopped cassava leaves, spinach, eggplant, cabbage, green onions, cilantro, and minced garlic to the pot. Stir well to combine.
💡 专业技巧: Ensure all vegetables are submerged in the broth. - 3
Cover and cook for 25-30 minutes, or until the vegetables are tender, stirring occasionally. Add more water if the mixture becomes too dry.
💡 专业技巧: A lid helps vegetables cook evenly. - 4
Stir in the palm oil and peanut butter. Cook for another 10-15 minutes, or until the oil is almost evaporated and the sauce has thickened.
💡 专业技巧: Stir frequently to prevent sticking. - 5
Add the chopped tomatoes and cook for about 5-10 minutes more, until they are softened and the stew is almost dry.
💡 专业技巧: Adjust cooking time based on desired consistency. - 6
Serve hot, traditionally with rice or boiled plantains.
💡 专业技巧
- ✓For a smoother texture, some recipes suggest mashing the cassava leaves further after cooking.
- ✓If fresh cassava leaves are unavailable, collard greens or kale can be used as a substitute.
- ✓The dish can be made vegetarian by omitting the soup bones.
✨ 创意变奏
为您的创意版本提供灵感
- Some variations include adding other vegetables like zucchini or bell peppers.
- A touch of chili pepper can be added for a spicier flavor.
