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Kanda ti Nyma (Cassava Leaves with Peanut Sauce)

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20 min
Prep
45 min
Cook

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Ingredients

  • - 500 g (1 lb) cassava leaves, finely pounded or minced (fresh or frozen)
  • - 200 g (3/4 cup) natural peanut butter
  • - 500 ml (2 cups) water or stock
  • - 1 onion, finely chopped
  • - 2 garlic cloves, minced
  • - 2 tbsp palm oil
  • - 1 Scotch bonnet chilli, whole (for heat, removed before serving)
  • - 1 tsp salt, or to taste
  • - 200 g (7 oz) smoked fish or beef, cut into chunks (omit for vegetarian version)

Method

  1. Heat the palm oil in a large pot over medium heat and sauté the onion and garlic until fragrant, about 3 minutes.
  2. Add the meat or fish, if using, and brown lightly for 5 minutes.
  3. Stir in the pounded cassava leaves and cook for 5 minutes to wilt.
  4. Whisk the peanut butter into the water or stock until smooth, then pour into the pot.
  5. Add the whole Scotch bonnet and salt, then bring to a gentle simmer.
  6. Cover and simmer for 35-40 minutes, stirring occasionally, until the sauce thickens and the leaves are tender.
  7. Remove the whole chilli before serving.

Introduction: Kanda ti Nyma is a hearty midday dish of finely pounded cassava leaves simmered in a rich peanut sauce.

Cultural Background: Kanda ti Nyma is a hearty midday dish of finely pounded cassava leaves simmered in a rich peanut sauce. In many CAR households the cassava leaves are pounded by hand with a mortar and pestle, a task often shared among family members, before slow cooking transforms them into a deeply savoury stew.

Tips: Frozen chopped cassava leaves (available at African grocers) work well and save considerable preparation time.

Variations: Omit the meat and fish and add extra peanut butter and chopped mushrooms for a satisfying vegan version. Omit meat/fish and add mushrooms for an authentic vegan version.

Storage: Refrigerate in an airtight container for up to 3 days.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if too thick.

Nutrition: Per serving (approx.): 380 kcal, 18g protein, 16g carbohydrate, 27g fat, 6g fibre.

FAQs:

Q: Can I use spinach instead of cassava leaves?
A: Spinach or collard greens make a reasonable substitute, though the flavour and texture will differ from the traditional dish.

Q: Is this dish very spicy?
A: It has a background warmth from the whole chilli; remove the chilli earlier for a milder result.