Saka saka

Ingredients

• •1.5kg chopped, cassava leaves
• •2 green bell peppers (cleaned and finely chopped)
• •1 chili, finely chopped
• •4 small onions, sliced into rings
• •1 large red onion, roughly chopped
• •1 large red onion cut into rings
• •6 large cloves of garlic, mashed
• •salt and black pepper, to taste
• •360ml red palm oil (or 360ml groundnut oil + 2 tbsp paprika)
• •120ml peanut butter
• •1 l of water

Directions

1. 1In a large pan, add all the ingredients except for the palm oil, peanut butter and the red onion rings. The water should just cover all the ingredients. Bring to a boil, reduce to a simmer and cover. Continue cooking until the cassava leaves are soft
2. 2Once the cassava leaves are done, take the pot off the heat and ensure you have about 250ml of liquid left (add water if you don’t have enough liquid).
3. 3Mix the peanut butter with some oil to soften it. Pour this over the vegetables and return the pan to the heat. Allow to heat through and cook for 10 minutes. Then add the remaining red oil and cook for a further 10 minutes.
4. 4Serve with FuFu or rice.