This is a traditional Rwandan recipe.
800g cassava meal - 1 liter water oil or spiced butter
Bring 1l water to a boil, add salt and slowly stir-in the cassava meal until the mixture thickens appreciably (if necessary add more water or more cassava meal). You're looking for a very thick texture, almost like mashed potatoes. Stir-in the butter and serve.
2 bunches cassava leaves washed and chopped (another leafy vegetable may be substituted)
2 green onions, chopped
2 medium eggplants, cut into chunks
2 bunches spinach, washed and chopped
2 green peppers, sliced into pieces
3 tbsp palm oil
3 tbsp peanut butter
Boil cassava leaves until tender.
Add chopped green onions, Eggplant, spinach and green peppers.
Cook on medium heat for 10 minutes.
Add palm oil and peanut butter.
Simmer for 10 minutes, stirring occasionally. Serve with rice or bread.
2 cup dried pinto beans, soaked overnight and drained
3 large potatoes, peeled and cut into 1” chunks
2 celery stalks, chopped
1 tsp salt
1 onion, thinly sliced
80 ml peanut oil
Cover pinto beans with enough water to cover & bring to a boil.
Reduce heat & simmer until they are just tender. Add potatoes, celery & salt & more water if necessary. Cook over low heat.
Just before the potatoes & beans are tender, gently fry the onions in a heavy skillet. Using a slotted spoon, add the Beans to the skillet & stir until well mixed & heated through. Serve hot over rice or a stiff porridge.
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