Concise African Cooking Notes - Recipe 5: Tanzanian Cassava Leaves with Coconut Sauce

Ingredients:

• ½ ground cassava leaves
• 1 coconut
• Water
• 2 tomatoes
• 1 onion
• ½ bunch of garlic
• Salt to taste

Method:

Coconut juice:

1. Grate the coconut
2. Add warm water about 125mls and squeeze to make first juice
3. Add warm water again about 125mls and squeeze to make second strength juice

Cassava leaves:

1. Put cassava into a saucepan, add ½ lt. water and salt, put lid on and boil for 20 - 30 minutes;
2. Chop onions and tomatoes into fine pieces and grind the garlic
3. Fry onions, tomatoes and garlic until tender;
4. Add second coconut juice and continue stilling until the mixture boils;
5. Add cooked cassava then leave to simmer for about 10 minutes;
6. Add first coconut juice and mix. Leave to simmer for 5 minute;
7. Serve with any kind of starch dish like boiled cassava,, boiled or fried plantains, Ugali, rice, mashed potatoes etc