East African Food: Kisamvu Cassava leaves recipe

Kisamvu Cassava leaves Preparation

  • 1/2 kg fresh, young cassava leaves, pounded
  • 1 clove garlic
  • 1 tsp pepper
  • 1 tomato
  •  onions, finely chopped
  • 2 Tbsp oil 
  •  peanut butter
  •   coconut milk
  •  salt to taste


1.Pluck cassava leaves off the leaf stalks.

2.Wash the cassava leaves ,Place leaves, pepper and garlic in a mortar and pound to a medium to fine consistency. Set aside


3.Cook cassava leaves ,
Place pounded leaves into a saucepan, cover with water, and boil at medium heat until soft (about 2-3 hours). Add water if when necessary.

4.Add finely chopped tomatoes, carrots and onionadd cooking oil and allow to simmer until everything is cooked through and well-mixed

5. Add in coconut milk, peanut butter, and salt and pepper to taste. Stir to mix and let it cook for another 5 minutes.

6.Remove from heat source, (jiko)serve warm with ugali, rice or chapati.

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