Groundnut sauce, cassava leaves
Wash the leaves in a big container of water to remove soil
Ingredients
Two or three handfuls of edible cassava leaves
250g-groundnut paste
One teaspoon of salt
One litre of water
One okra fruit
Method
Wash the leaves in a big container of water to remove soil
Cut into small pieces
Chop the okra
Put in a pan and add water
Cook for 50-60 minutes till tender. The leaves will turn brownish
Drain the leaves
Pound them in a mortar
Mix the leaves and ground nutpaste.
Add a little boiled water until a thick sauce has formed
Cook for less than 10 minutes
This sauce can be served with any food of one’s choice.
NB: Get tender leaves of edible cassava. Some cassava leaves are poisonous.
Compiled by Rehema Aanyu
Two or three handfuls of edible cassava leaves
250g-groundnut paste
One teaspoon of salt
One litre of water
One okra fruit
Method
Wash the leaves in a big container of water to remove soil
Cut into small pieces
Chop the okra
Put in a pan and add water
Cook for 50-60 minutes till tender. The leaves will turn brownish
Drain the leaves
Pound them in a mortar
Mix the leaves and ground nutpaste.
Add a little boiled water until a thick sauce has formed
Cook for less than 10 minutes
This sauce can be served with any food of one’s choice.
NB: Get tender leaves of edible cassava. Some cassava leaves are poisonous.
Compiled by Rehema Aanyu