Kpem (Cassava Leaf Sauce with Meat)

shopping_basket Ingredients 5 items

• check_circle 200 g of meat or fish.
• check_circle 3 glasses of water
• check_circle 2 tablespoons of palm oil
• check_circle 400 g of pounded cassava leaves or 1 kg of fresh leaves.
• check_circle 200 g of peanut paste or 400 g of peanuts to roast.

receipt_long Preparation Steps

1. 1
   Cook the meat with an onion and salt for 1 hour, until it is tender.
2. 2
   Prepare your cassava leaves (pound them if they are fresh).
3. 3
   When the leaves are well pounded, put them in a pot with 2 glasses of water and let cook about 10-15 minutes over low heat, stirring to prevent them from sticking to the bottom of the pot.
4. 4
   When the meat is cooked, put it in the pot containing the cassava leaves.
5. 5
   Loosen the peanut paste with the meat broth (or water) and mix well to obtain a lump-free cream, which you pour into the pot. Mix everything and let cook about 10 minutes.
6. 6
   After 10 minutes, stir and add the palm oil, salt and let cook again for 15 minutes.
7. 7
   Serve hot with boiled cassava.