From: A. Soleil
Banguid - Iowa City, Iowa, USA
It's the main dish in Central Africa (Congo)where I'm from, it's
served with foufouor cssava. It takes 3 hours to cook it when its
fresh and 4 hours when its frozen.
- 3 packages of frozen cassava leave
- 1 package of frozen spinach (or fresh)
- 2 green sweet pepper(cleaned and finely chopped)
- half habanero pepper ,chopped
- 1 small package of green onions
- 1 big red onion roughly chopped
- 1 big red onion cut in round
- 6 big cloves of garlic ,mashed
- salt,black pepper to taste
- 1 and half of palm oil
- half cup of peanut butter
- 1 liter of water
You need to be patient when cooking this dish, it should delicious
when well done.
So, put all the ingredients together in the pan except: peanut
butter, palm oil, onion cut in round. The water shoud cover the
Let it boil till the cassava leaves are tender when you taste,
if not soft add more water.the secret is to have them soft before
the final step (oil and peanut butter).
Once the veggies are soft, you should have at least 1 cup of water
left, if not add so and set the pan aside.
In a small container melt the peanut butter with some oil and pour
over the veggies, mix them all together;
in a frying pan heat the remaining oil till start to smoke,
Then add the onions and then pour onto the the veggies and return
the pan to the fire. Mix everything together and let it simmer for
15 min and ajust the spices.Serve with cassava or foufou or rice,
bread or boilled yuca.
Just be patient when cooking saka saka or pondou.Use canola oil
if dont have palm oil.Good luck....SOLEIL