Comment faire d’la sauce Feuilles de manioc , hako bantara à la guinéenne

groundnut paste

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter provides a similar nutty flavor with fewer calories.

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more readily available and offers similar nutritional benefits.

fish

🥗Healthier: chicken

💰Cheaper: tofu

Chicken is a lean protein alternative, while tofu is a plant-based option.

Put the meat in the pot and add a little salt.

Heat the pot to cook the meat slightly.

Once the meat is cooked, add groundnut paste (1-2 tablespoons).

Add enough water to ensure the meat and cassava leaves cook well.

Mix until the desired texture is achieved.

Add cassava leaves (frozen, bought in Guinea) to the pot.

Stir to combine and monitor the mixture to prevent overflow.

Once the water has evaporated a bit, add chopped onions and optional chili.

Add Maggie crevette seasoning and adjust to taste.

Add oil towards the end of cooking.

Add gumbo powder and shrimp powder, then cover and cook for a minute before mixing.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary