Plat principal
Kpem (Cassava Leaf Sauce with Meat)
Kpem is a sauce made from cassava leaves. This sauce is widely eaten in the Centre, South and East regions of Cameroon.
Prep20 min
Cooking1 h 25
Total1 h 45
Servings4
DifficultyEasy
Calories390 kcal
Preparation
1 h 45- Cook the meat with an onion and salt for 1 hour, until it is tender.
- Prepare your cassava leaves (pound them if they are fresh).
- 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.
- When the meat is cooked, put it in the pot containing the cassava leaves.
- 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.
- After 10 minutes, stir and add the palm oil, salt and let cook again for 15 minutes.
- Serve hot with boiled cassava.
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