Cassava Leaves (Kisamvu) And Potato & Tomato Sauce

Hey everyone, hope you're having an amazing day today. Today, I'm gonna show you how to make a distinctive dish, Cassava leaves (Kisamvu) and potato & tomato sauce. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Cassava leaves (Kisamvu) and potato & tomato sauce is 6 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cassava leaves (Kisamvu) and potato & tomato sauce estimated approx 45 mins.

To begin with this recipe, we must prepare a few ingredients. You can have Cassava leaves (Kisamvu) and potato & tomato sauce using 20 ingredients and 10 steps. Here is how you can achieve it.

Here’s a Swahili dish that is full of flavour and makes for a filling Sunday lunch.
#mycookbook

Ingredients and spices that need to be Make ready to make Cassava leaves (Kisamvu) and potato & tomato sauce:

1. Cassava leaves
2. 2 cups washed and shredded cassava leaves (raw)
3. 1/2 tbls garlic paste
4. 1 medium onion chopped
5. 1 large tomato
6. 2 1/2 cups coconut milk
7. 1 chilli pepper of your choice (I used green habanero)
8. to taste Salt
9. 2 tbls lemon juice
10. 1 cup water
11. Potato sauce
12. 2 medium russet potatoes
13. 1 large tomato
14. 2 tbls lemon juice
15. 2 tbls tamarind paste (optional)
16. 1/2 cup chicken/vegetable broth
17. 1 tbls garlic paste
18. 1 medium onion chopped
19. to taste Salt and pepper
20. 1 tsp cayenne pepper

Instructions to make to make Cassava leaves (Kisamvu) and potato & tomato sauce

1. For the cassava leaves: Sauté the garlic and onions until golden brown and add the cassava leaves. Stir to combine the ingredients together. Add water and salt and bring the pot to a boil until the water reduces halfway.
2. To the boiling cassava leaves, add a cup of the coconut milk and allow to boil over medium-high heat for 3-5 minutes.
3. Dice the tomatoes into 1/2 inch pieces and add to the cassava leaves. Reduce the heat to medium and allow the cassava leaves and tomatoes to simmer and cook for a further 5 minutes
4. Add the rest of the coconut milk, the whole habanero pepper and lemon juice and stir to mix well. While stirring you can gently poke the habanero pepper to release its flavours while the cassava leaves continue to cook.
5. Allow the cassava leaves to simmer until the coconut milk reduces and thickens.
6. Remove from heat and set aside to serve.
7. For the potato sauce: dice the potatoes into 1/2 inch cubes and bring to a boil until the potatoes are halfway cooked. Drain and set aside
8. In a pot, sauté the onions and garlic until golden brown and add the diced tomatoes. Stir to combine. Then add the potatoes and stir to combine the ingredients together.
9. Add the chicken/vegetable broth and bring to a boil. Now add the tamarind paste, lemon juice, salt/pepper & cayenne pepper and allow the sauce to simmer until it thickens.
10. Turn heat off and serve the potato sauce along with the cassava leaves with a side of grilled chicken and coconut rice.

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