Cooking Times

20 min
Prep Time
85 min
Cook Time
105 min
Total Time

Ingredients (12 items)

2.00 lbs Cassava leaves
fresh or frozen, chopped
1.00 cup Peanut butter
natural
8.00 oz Dried fish
soaked and flaked
0.50 cup Palm oil
2.00 large Onions
chopped
3.00 large Tomatoes
diced
4.00 cloves Garlic
minced
2.00 Hot peppers
chopped
1.00 medium Eggplant
cubed
2.00 Stock cubes
Maggi or bouillon
1.00 tsp Salt
3.00 cups Water

Instructions (8 steps)

1
Boil cassava leaves in water for 30 minutes to reduce bitterness. Drain.
30 minutes
2
Heat palm oil, sauté onions, garlic, hot peppers until fragrant.
8 minutes
3
Add tomatoes and eggplant, cook until soft, 10 minutes.
10 minutes
4
Add boiled cassava leaves and dried fish. Mix well.
5
Mix peanut butter with 2 cups water until smooth. Add to pot.
6
Add stock cubes and salt. Simmer 45 minutes, stirring often.
45 minutes
7
Add more water if too thick. Stew should be creamy.
8
Serve hot with ugali, plantains, or sweet potatoes.