Molho De Folha De Mandioca (cassava Leaf Stew)
Molho de Folha de Mandioca, also known as Cassava Leaf Stew, is a traditional dish from Guinea-Bissauan Cuisine that is rich in flavor and nutrition. This hearty stew is made with cassava leaves, a staple ingredient in West African cooking, and is typically served with rice or fufu.
Ingredients
- 2 cups cassava leaves, finely chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 scotch bonnet pepper, chopped
- 1 lb chicken, cut into pieces
- 1 cup peanut butter
- 2 cups chicken broth
- Salt and pepper to taste
Instructions
- In a large pot, sauté the onion and garlic until fragrant.
- Add the chicken pieces and brown on all sides.
- Stir in the cassava leaves and scotch bonnet pepper.
- Add the chicken broth and simmer for 30 minutes.
- Stir in the peanut butter and continue to simmer for another 20 minutes.
- Season with salt and pepper to taste.
- Serve the Cassava Leaf Stew hot with rice or fufu.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 1 hour
- Total time:
- 1 hour
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 300 per serving
- Protein
- 15g
- Carbohydrates
- 30g
- Fat
- 12g
Supplies
Large pot Wooden spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving suggestions: Serve the Cassava Leaf Stew with a side of steamed rice or fufu for a complete meal.
Tips & tricks
Tips: Adjust the amount of scotch bonnet pepper to control the spiciness of the stew according to your preference.
Cost
$15