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
- Remove the Kisamvu from their stalks.
- 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.
- Drain the Kisamvu of any excess warm water (If you have decided to boil the leaves in step two)
- In a blender, combine the boiling cassava leaves with the garlic and grind to a moderate to fine texture.
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.
- 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.
- 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.
- Serve the Kisamvu with rice or Chapati when still heated.
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