Cassava leaves (Kisamvu) and potato & tomato sauce
Cassava leaves (Kisamvu) and potato & tomato sauce

Hello everybody, it’s me again, Dan, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, cassava leaves (kisamvu) and potato & tomato sauce. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cassava leaves (Kisamvu) and potato & tomato sauce is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. Cassava leaves (Kisamvu) and potato & tomato sauce is something which I’ve loved my entire life. They are nice and they look fantastic.

Cassava roots have a similar shape to sweet potatoes. People can also eat the leaves of the cassava plant. The cassava plant … Kisamvu is just another word for cassava leaves, but Jonathan tells me he uses spinach whenever he's in the states and the taste is a very good approximation. However, they are poor in protein and other nutrients.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cassava leaves (kisamvu) and potato & tomato sauce using 20 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Cassava leaves (Kisamvu) and potato & tomato sauce:
  1. Get Cassava leaves
  2. Take 2 cups washed and shredded cassava leaves (raw)
  3. Get 1/2 tbls garlic paste
  4. Make ready 1 medium onion chopped
  5. Prepare 1 large tomato
  6. Get 2 1/2 cups coconut milk
  7. Make ready 1 chilli pepper of your choice (I used green habanero)
  8. Prepare to taste Salt
  9. Make ready 2 tbls lemon juice
  10. Prepare 1 cup water
  11. Get Potato sauce
  12. Prepare 2 medium russet potatoes
  13. Take 1 large tomato
  14. Take 2 tbls lemon juice
  15. Take 2 tbls tamarind paste (optional)
  16. Prepare 1/2 cup chicken/vegetable broth
  17. Get 1 tbls garlic paste
  18. Get 1 medium onion chopped
  19. Take to taste Salt and pepper
  20. Make ready 1 tsp cayenne pepper

Add the chicken strips and chicken bouillon and stir. Drain and set aside to cool In a bowl, add the mayonnaise, mustard, pickle juice, lemon juice, garlic paste, paprika, cayenne pepper, salt & pepper and mix well to combine To the drained potatoes, add the sweet corn, gherkins and green onions. In a heavy bottom pot add water and boil the potatoes until halfway cooked, then add the celery and garlic and cook until potatoes and celery are cooked through. The leaves of cassava are large and palmate (hand -shaped) and have five to seven lobes borne on a long, slender petiole.

Steps to make Cassava leaves (Kisamvu) and potato & tomato sauce:
  1. For the cassava leaves: Sauté the garlic and onions until golden brown and add the cassava leaves. Stir to combine the ingredients together. Add water and salt and bring the pot to a boil until the water reduces halfway.
  2. To the boiling cassava leaves, add a cup of the coconut milk and allow to boil over medium-high heat for 3-5 minutes.
  3. Dice the tomatoes into 1/2 inch pieces and add to the cassava leaves. Reduce the heat to medium and allow the cassava leaves and tomatoes to simmer and cook for a further 5 minutes
  4. Add the rest of the coconut milk, the whole habanero pepper and lemon juice and stir to mix well. While stirring you can gently poke the habanero pepper to release its flavours while the cassava leaves continue to cook.
  5. Allow the cassava leaves to simmer until the coconut milk reduces and thickens.
  6. Remove from heat and set aside to serve.
  7. For the potato sauce: dice the potatoes into 1/2 inch cubes and bring to a boil until the potatoes are halfway cooked. Drain and set aside
  8. In a pot, sauté the onions and garlic until golden brown and add the diced tomatoes. Stir to combine. Then add the potatoes and stir to combine the ingredients together.
  9. Add the chicken/vegetable broth and bring to a boil. Now add the tamarind paste, lemon juice, salt/pepper & cayenne pepper and allow the sauce to simmer until it thickens.
  10. Turn heat off and serve the potato sauce along with the cassava leaves with a side of grilled chicken and coconut rice.

In a heavy bottom pot add water and boil the potatoes until halfway cooked, then add the celery and garlic and cook until potatoes and celery are cooked through. The leaves of cassava are large and palmate (hand -shaped) and have five to seven lobes borne on a long, slender petiole. Cassava leaf stew goes by several different names like saka saka, pondu, palava and mpondu. It is always served over steamed rice and is considered to be the national dish of Sierra Leone. Cassava leaf stew is also extremely popular in other West African countries as well.

So that’s going to wrap this up with this exceptional food cassava leaves (kisamvu) and potato & tomato sauce recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!