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Sombe with vegetables (cassava leaves and tomato)

Name: Sombe with vegetables (cassava leaves and tomato)
Total time: 80 min
Yield: 4 servings
Ingredients: 500 g (pounded, thawed) Feuilles de manioc pilées; 3 Tomato; 1 Onion; 2 tbsp Palm oil; 2 cloves Garlic; 1 tsp Salt

Preparation time: 1 h 20
Servings: 4 servings

Ingredients

4 servings

Feuilles de manioc pilées — to buy500 g (pounded, thawed)
Tomato — to buy3
Onion — to buy1
Palm oil — to buy2 tbsp
Garlic — to buy2 cloves
Salt — to buy1 tsp

Preparation

Drain the pounded cassava leaves, squeezing out the excess water with your hands.
Slice the onion, chop the garlic, and dice the tomatoes.
Heat the palm oil in a pot, add the onion and garlic, and sauté for 3 minutes.
Add the tomatoes and let them stew for 6 minutes, mashing with a spoon, until you get a well-colored base.
Add the cassava leaves, stir, pour in half a glass of water, cover, and simmer over low heat for 45 minutes, stirring regularly.
Uncover for the last 10 minutes to let it reduce to a thick, tender texture.
Season with salt to taste and serve hot alongside ubugali or rice.