- Tender* Cassava leaves
- Cooking oil
- 1 tomato
- 1 onion
- Salt to taste
- Blanch cassava leaves by dipping into boiling water for 2 minutes.
- Remove and pound leaves into paste.
- Cook for 1 hour.
- Heat oil in a pot. Add chopped onions and chopped tomato to form a thick paste. Add the cassava leaves and some peanut butter if desired.
- Simmer for 5 minutes
*Cassava leaves need to be blanched, pounded and cooked for a long time before eating.