Cuisson soukouté, feuille de manioc facon kota🇬🇦

peanut butter

🥗Healthier: almond butter

💰Cheaper: sunflower seed butter

Sunflower seed butter is often less expensive and nut-free.

palm oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Canola oil is a more budget-friendly option.

coconut milk

🥗Healthier: coconut cream

💰Cheaper: evaporated milk

Evaporated milk provides creaminess at a lower cost.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Canned fish is a more affordable protein alternative.

Wash and chop manioc leaves finely.

In a large pot, heat palm oil over medium heat until shimmering.

Add chopped onions and sauté until translucent, about 5 minutes.

Stir in minced garlic and chopped chili peppers, cooking for another 2 minutes.

Add diced tomatoes and cook until softened, about 5-7 minutes.

Incorporate peanut butter, stirring until well combined with the mixture.

Pour in water and bring to a simmer.

Add the chopped manioc leaves, stirring to combine with the sauce.

Season with salt, pepper, and seasoning cubes to taste.

Add fish or tofu, and cook until heated through, about 10 minutes.

Stir in coconut milk and lime juice, simmering for an additional 5 minutes.

Add okra and bay leaves, cooking until okra is tender, about 5 minutes more.

Adjust seasoning if necessary, and remove from heat.

Serve hot with rice or fufu.

Cooking Techniques

Spice Level:

Allergens