Hello everybody, welcome to our recipe page. Today I’m gonna show you a way to prepare a special dish, Cassava leaves (Kisamvu) and potato & tomato sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.
Cassava leaves (Kisamvu) and potato & tomato sauce Recipe. Sweet Potatoes cooked With Meat With Coconut. Potato Fritters - Aloo Bajji Pakora: Bajia Za Viazi.
You can have Cassava leaves (Kisamvu) and potato & tomato sauce using 20 ingredients and 10 steps. Here is how you achieve it.
Ingredients of Cassava leaves (Kisamvu) and potato & tomato sauce
- Make ready of Cassava leaves.
- Take of washed and shredded cassava leaves (raw).
- Take of garlic paste.
- Take of medium onion chopped.
- Make ready of large tomato.
- Make ready of coconut milk.
- Take of chilli pepper of your choice (I used green habanero).
- Prepare of Salt.
- It’s of lemon juice.
- Prepare of water.
- It’s of Potato sauce.
- Prepare of medium russet potatoes.
- Make ready of large tomato.
- Take of lemon juice.
- Take of tamarind paste (optional).
- You need of chicken/vegetable broth.
- Prepare of garlic paste.
- You need of medium onion chopped.
- Take of Salt and pepper.
- Prepare of cayenne pepper.
Cassava leaves can supply a good source of vitamins and protein which can also be consumed after cooking.Cassava, Manihot esculenta, is a perennial shrub in the family Euphorbiaceae grown primarily for its storage roots which are eaten as a vegetable.Since cassava leaves are a source of protein, people in some parts of the world emphasize combining the roots and leaves of the plant to address this concern.Cassava is similar to yams and taro, and people can use it in similar ways to a potato.
Cassava leaves (Kisamvu) and potato & tomato sauce instructions
- 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..
- To the boiling cassava leaves, add a cup of the coconut milk and allow to boil over medium-high heat for 3-5 minutes..
- 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.
- 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..
- Allow the cassava leaves to simmer until the coconut milk reduces and thickens..
- Remove from heat and set aside to serve..
- 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.
- 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..
- 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..
- Turn heat off and serve the potato sauce along with the cassava leaves with a side of grilled chicken and coconut rice..
Cassava leaves are lower in calories.The cassava leaves has high amount of folate and Vitamin C.Due to the bland taste of cassava leaves, it should be cooked with vegetables or meat by chopping.
It is possible to use tapioca starch to make gluten-free. daun singkong (yam/cassava/sweet potato leaves).These are sold as yam leaves in my nearby Asian market.For this specific dish, kale is the best substitute if you cannot find daun singkong in your grocery store.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.Jonathan gave me the very recipe they use at the orphanage he visited in Tanzania, called the Janada Batchelor Foundation for Children.
