Variety to Cooking Yummy Cassava leaves (Kisamvu) and potato & tomato sauce
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To cook an unforgettable Cassava leaves (Kisamvu) and potato & tomato sauce, below are the materials required:
- Take of Cassava leaves.
- Use 2 cups of washed and shredded cassava leaves (raw).
- Take 1/2 tbls of garlic paste.
- Get 1 of medium onion chopped.
- Provide 1 of large tomato.
- You need 2 1/2 cups of coconut milk.
- Prepare 1 of chilli pepper of your choice (I used green habanero).
- You need to taste of Salt.
- Prepare 2 tbls of lemon juice.
- You need 1 cup of water.
- You need of Potato sauce.
- You need 2 of medium russet potatoes.
- Use 1 of large tomato.
- Prepare 2 tbls of lemon juice.
- Use 2 tbls of tamarind paste (optional).
- Get 1/2 cup of chicken/vegetable broth.
- Use 1 tbls of garlic paste.
- Provide 1 of medium onion chopped.
- Use to taste of Salt and pepper.
- Get 1 tsp of cayenne pepper.
After readying the materials, now you are good to prepare your appetizing Cassava leaves (Kisamvu) and potato & tomato sauce by following the procedures on this section:
- For the cassava leaves: Sauté the garlic and onions until golden brown and add the cassava leaves. Stir to combine the ingredients together. Add water and salt and bring the pot to a boil until the water reduces halfway..
- To the boiling cassava leaves, add a cup of the coconut milk and allow to boil over medium-high heat for 3-5 minutes..
- Dice the tomatoes into 1/2 inch pieces and add to the cassava leaves. Reduce the heat to medium and allow the cassava leaves and tomatoes to simmer and cook for a further 5 minutes.
- Add the rest of the coconut milk, the whole habanero pepper and lemon juice and stir to mix well. While stirring you can gently poke the habanero pepper to release its flavours while the cassava leaves continue to cook..
- Allow the cassava leaves to simmer until the coconut milk reduces and thickens..
- Remove from heat and set aside to serve..
- For the potato sauce: dice the potatoes into 1/2 inch cubes and bring to a boil until the potatoes are halfway cooked. Drain and set aside.
- In a pot, sauté the onions and garlic until golden brown and add the diced tomatoes. Stir to combine. Then add the potatoes and stir to combine the ingredients together..
- Add the chicken/vegetable broth and bring to a boil. Now add the tamarind paste, lemon juice, salt/pepper & cayenne pepper and allow the sauce to simmer until it thickens..
- Turn heat off and serve the potato sauce along with the cassava leaves with a side of grilled chicken and coconut rice..
Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it's a major source of calories and carbs for people in developing countries. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it's one of the most..(amaranth), matembere (potato leaves), majani ya kunde (bean leaves), kisamvu (cassava leaves), majani ya maboga (pumpkin leaves), and the list I love cassava leaves. All these vegetables are cooked in almost the same way—either with onions and tomatoes, with peanut butter, or, my favorite. Cassava leaves are lower in calories.
Recipe : Cassava leaves (Kisamvu) and potato & tomato sauce
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