2 handfuls cassava leaves
1 c Groundnuts
1 md Tomato, chopped
2 Fingers of Okra
1 ts Cooking soda
1 ts Curry powder
1 ts Salt
Pick tender, fresh leaves of cassava and remove the stalks and
mid-ribs. Wash in salt water, pound in a mortar, and place in
boiling water with some cooking soda. Cook until tender and drain
off the water used for cooking to remove bitterness. Roast and
pound the groundnuts to a smooth paste. Add a little water to
lighten the paste to running consistency and add to the cooked
leaves. Add the chopped tomatoes and curry powder. Simmer for
about 10 minutes and serve as a sauce.
Harvest Systems in Africa
International Institute of Tropical Agriculture, Ibadan, Nigeria
RECIPE FROM: Nigeriaonline
If cassava leaves are not available, substitute collard, kale,
or turnip greens - JW.
