![]() ![]() Garnish with chopped peanuts, spicy sauce, finely chopped parsley or green onions and serve alongside rice and plantains. Taste and adjust seasonings to your liking and serve hot. Stir and let simmer for another 15 minutes. Browse 4,413 cassava leaf stock photos and images available, or search for lettuce or kale to find more great stock photos and pictures. WOW San what is that food your momma just made called Cassava Leaf mmm DAMN gimmie another plate of that shit. Stir occasionally.Īfter 1 ½ hours, take off the lid and cook for another 30 minutes, again stirring occasionally.Īdd green onion and peanut butter. ![]() Stir.īring the mixture to a boil then reduce heat and cook for 1 1/2 hours covered. A Sierra Leonean cassava leaf plasa stew from a restaurant in Freetown, Sierra Leone. Cook until translucent (about 5 minutes), stirring occasionally.Īdd garlic and bell pepper and cook for another minute.Īdd cassava leaves, spinach, habanero, water, salt, bouillon and pepper. ![]() Find high-quality stock photos that you wont find anywhere. ½ habanero pepper, chopped (or more if you like the heat!)ġ ½ tsp vegetarian chicken bouillon powderįinely chopped parsley or green onion ( garnish)Īdd Heat a large saucepan to medium high. Search from 4486 Cassava Leaves stock photos, pictures and royalty-free images from iStock. Vegan Saka Saka (Congolese Cassava Leaf & Spinach Stew)ġ tbsp neutral oil (avocado, canola or sunflower)ġ ½ pounds of cassava leaves, thawed and drained (can be found in African grocery shops) Efforts have also been made for cassava leaf protein extraction. Leaf margins are classified by the type of edging that may be lobed, smooth, or toothed. The result: a creamy, rich, flavour packed stew that got my boyfriend more excited than I had seen him in a while. Some CLP methods successfully detoxify cassava leaves but simultaneously destroy the nutrients. I was beyond excited! This recipe would be the starting point of my recipe development.īecause the measures were not as precise as I personally like, I kind of improvised some of the quantities and added some tweaks to the recipe based on my personal preferences. I managed!Īfter doing a bit of research on the web, I found a site called International Vegetarian UnionĪnd it featured a vegetarian Saka Saka recipe. Many African countries put their own take on stewing the leaves, so try your hand at a basic version and customize it by swapping out meat, adding dried fish, or using your favorite seasonings. Saka Saka, for example, is traditionally made with fish and since I do not eat fish, I really did not think I could manage to make it work. Simmering the leaves makes a thick stew, which is sometimes called cassava or soup. PLUS: many of the delicious African dishes I grew up eating were not vegan. I have never really attempted recreating dishes from Congo, just because I never thought it was something that my skills would allow me to do. I have to admit, when I was first approached by a group of ladies who wanted to host an Instagram challenge for Black History Month, where we would share dishes from our country of origin, I was a little scared. ![]()
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