African Cassava leaf Stew | Pondu | Recipe | Step By Step | Lovystouch

groundnuts

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter provides a similar nutty flavor with less fat.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu is a plant-based protein alternative, while canned tuna is often more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is budget-friendly.

chicken

🥗Healthier: turkey

💰Cheaper: pork

Turkey is leaner, while pork can be a less expensive protein option.

Start by blending habanero pepper, red onions, yellow onions, tomatoes, and anahem pepper together until smooth.

In a pot, add lamb, cow skin, and beef, seasoning with 1 tablespoon of salt and one homemade vegetable bouillon.

Cover and steam the meat for 5 to 10 minutes, stirring occasionally to prevent burning.

Rinse the frozen cassava leaves in cold water, squeezing out excess juices, and set aside.

Check on the meat and add peanut butter, mixing well to combine.

Add the rinsed cassava leaves to the pot, stirring to combine with the meat and peanut butter.

Add a little water to adjust the consistency, then sprinkle in some da dawa for flavor.

Cover the pot halfway and allow to cook for 45 minutes on low to medium heat, stirring occasionally.

After 45 minutes, add half a cup of palm oil and simmer for an additional 10 minutes.

Garnish with red onions, habanero pepper, and spring onions before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens