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Kisamvu
Cassava leaves in coconut milk
Kisamvu: Tanzanian pounded cassava leaves simmered with coconut milk and peanuts
Kisamvu is everyday food along the Tanzanian coast, in Dar es Salaam, Tanga and on Zanzibar, eaten at lunch with ugali or rice; inland it is often cooked with ground peanuts, as here. Young cassava leaves are pounded to a fine green mash and cooked for a long time, first in water to make them safe and tender, then with onion, tomato and coconut milk until rich and creamy. It is vegan, with about 8 g of protein per portion from the peanuts and the leaves, so it is a hearty side rather than a high-protein main. Cassava leaves must be cooked thoroughly: they contain natural compounds that are only removed by long boiling, so never shorten the first boil. The common mistake is adding the coconut milk too early; it splits and the leaves stay tough. Frozen pounded cassava leaves from African grocers work very well. Chef's tip: leave the pot uncovered for the first boil, so the steam carries the bitterness away.
- Total time
- 90 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅛ lb pounded cassava leavesfresh young leaves pounded or minced fine, or frozen and thawed
- 4 ¼ cups water
- 1 tsp salt
- 2 tbsp vegetable oil
- 1 onionchopped
- 3 cloves garliccrushed
- 2 tomatoeschopped
- 2 ⅞ oz unsalted roasted peanutsfinely ground
- 1 ¾ cups coconut milk
- 1 green chilli (optional)chopped
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Method
0/5 doneStep 1: Put 1 ⅛ lb pounded cassava leaves and 4 ¼ cups water in a large pot, bring to the boil and boil steadily, uncovered, stirring now and then, until the leaves are soft and the water has mostly cooked away. Top up with a little hot water if it starts to catch. Don't shorten this step.
45 minStep 2: Meanwhile, heat 2 tbsp vegetable oil in a frying pan over a medium heat and fry 1 onion until soft and golden, then add 3 cloves garlic, 1 green chilli, if using, and 2 tomatoes and cook until the tomatoes break down into a paste.
10 minStep 3: Stir the onion mixture, 2 ⅞ oz unsalted roasted peanuts and 1 tsp salt into the leaves and simmer, stirring, until the peanuts have thickened the pot.
5 minStep 4: Pour in 1 ¾ cups coconut milk and simmer gently, stirring often, until the kisamvu is thick and creamy, dark green and the oil shines on top.
15 minStep 5: Taste for salt and serve hot with ugali or rice.
Nutrition per serving
- Calories
- 330 kcal
- Protein
- 8 g
- Carbs
- 16 g
- Fat
- 27 g
- Fibre
- 7 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does kisamvu take?
- About 90 minutes in total: 15 minutes to prepare and 75 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of onion?
- 2 shallots per onion.
- What can I use instead of garlic?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
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