Rwandan Cassava Leaf and Peanut Stew Recipe

Rwandan Cassava Leaf Delight

Embark on a culinary journey to Rwanda with a delightful dish that celebrates the vibrant flavors of East Africa. This dish, a staple in Rwandan cuisine, brings together the hearty taste of cassava leaves with the creamy, nutty richness of ground peanuts. Crafted with a balance of traditional spices, the meal delivers a sumptuous experience, leaving you with a taste of Rwandan culture. Despite its humility, the dish boasts complex flavors that dance on the palate, making it a sophisticated option for the adventurous omnivore.

Serves: 2, Difficulty: Expert

Preparation Time: 20 minutes

Cooking Time: 40 minutes

Ingredients

• 200 grams of cassava leaves
• 100 grams of ground peanuts (peanut butter)
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons of palm oil
• 1 teaspoon of salt
• 1 teaspoon of black pepper
• 1 teaspoon of turmeric
• 1 teaspoon of coriander
• 1 teaspoon of ginger (ground)
• 200 ml of water

Method

• In a large pot, heat palm oil over medium heat. Add the chopped onion and minced garlic, and sauté until the onion becomes translucent.
• Add the cassava leaves to the pot, stirring to combine with the onion and garlic. Cook for about 5 minutes until the leaves soften.
• In a small bowl, mix the ground peanuts with water to create a smooth paste. Add this paste to the pot with cassava leaves.
• Stir in the salt, black pepper, turmeric, coriander, and ginger. Reduce the heat to low and let it simmer for 20 minutes, stirring occasionally.
• Adjust the seasoning with additional salt and pepper to taste.
• Serve hot, accompanied by a side of steamed rice to balance the flavors.

Tips

• Ensure the cassava leaves are finely chopped for a pleasant texture.
• For a richer flavor, let the dish simmer for a longer period, ensuring the peanuts infuse well with the cassava leaves.
• Consider adding a splash of vinegar for a slight tang that complements the nutty flavor.

Nutritional Information