Swahili Food Recipe: Authentic Kisamvu (Cassava Leaves)

Kisamvu in English – Cassava leaves

Kisamvu Recipe Ingredients:

•  1/2 kilogram pounded young fresh cassava leaves
•  one garlic clove
•  one teaspoon pepper
• Peanut butter
•  One finely chopped tomato onion
• Coconut milk
• two tablespoons of oil
•  salt to get the taste

Preparation\Method

1. Remove the Kisamvu from their stalks.
2. Wash the leaves [cassava] and put them in a skillet with some salt and water. Bring to a boiling state over moderate heat.

Alternatively, pound the leaves using a pestle in a mortar to a moderate to fine texture.

1. Drain the Kisamvu of any excess warm water (If you have decided to boil the leaves in step two)
2. In a blender, combine the boiling cassava leaves with the garlic and grind to a moderate to fine texture.

Cooking:

Prepare the Kisamvu 

In a saucepan, place blended\pounded cassava leaves, cover with normal water, and cook over moderate heat until tender (about two to three hours). If required, add more water.

1. Toss in the tomatoes, onion and carrots, finely sliced. Add the cooking oil and continue to sauté till all the ingredients are cooked properly and thoroughly mixed.
2. Add in the coconut cream, peanut, and season to get the taste with hot pepper as well as salt. Stir to combine, then simmer for an extra five minutes.
3. Serve the Kisamvu with rice or Chapati when still heated.

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