Central African Ngunza (Cassava Leaves Stew)

Ingredients

• 1 kg pounded cassava leaves (fresh or frozen)
• 200g smoked fish, flaked
• 1/4 cup peanut butter
• 2 tbsp palm oil
• 1 onion, chopped
• 1 eggplant, diced
• 1 chili pepper, whole
• 2 cups water
• Salt to taste

Instructions

1. 1If using fresh leaves, boil the pounded cassava leaves in water for 30-40 minutes until tender, then drain well.
2. 2Heat palm oil in a pot and sauté the chopped onion until soft.
3. 3Add the diced eggplant and cook for a few minutes until slightly softened.
4. 4Stir in the cooked cassava leaves and flaked smoked fish, mixing well.
5. 5Add enough water to keep the mixture moist and simmer for 15 minutes.
6. 6Whisk in the peanut butter and add the whole chili pepper, simmering another 10-15 minutes until thick and well combined.
7. 7Remove the chili, season with salt, and serve hot with gozo or rice.

Comments

Loading comments…