Feuille de Manioc (cassava leaves)
from: Jeff Bryan - Texas/USA

A staple of the sub-saharan diet, made in west African style here.

• 2 packets of frozen chopped cassava leaves from a Latino or African grocery.
• 1/2 cup roasted peanuts
• 3 tbs fresh peanut butter
• salt
• 1 habanero pepper

Defrost the frozen chopped leaves, and place in a pan, adding enough water to just barely cover.

Crush the peanuts roughly, and add along with the peanut butter, whole hot pepper, and 1 1/2 tsp salt.

Bring to a medium simmer, cover and cook for 15 minutes.

Uncover and continue to simmer until all the water is gone.

Delicious as a side dish with steamed manioc and plantain, and a nyembwe (palm nut sauce) dish.