Sombe with peanuts (cassava leaves in peanut sauce)

Preparation

1. 1

   Thaw the pounded cassava leaves if needed and drain, squeezing out the excess water.

2. 2

   Slice the onion and chop the garlic, then sauté them for 3 minutes in the hot oil in a pot until fragrant.

3. 3

   Add the cassava leaves, stir, pour in half a glass of water, cover, and simmer over low heat for 30 minutes, stirring occasionally.

4. 4

   In a bowl, thin the peanut paste with a little warm water until you get a smooth, fluid cream with no lumps.

5. 5

   Pour this peanut cream into the pot and stir well to incorporate it into the cassava leaves.

6. 6

   Simmer for another 20 minutes, uncovered, over very low heat, stirring regularly to keep the peanut paste from catching on the bottom.

7. 7

   The sauce is ready when the peanut oil rises slightly to the surface and the texture is smooth and coating.

8. 8

   Season with salt to taste and serve hot with ubugali or rice.