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Export 11 ingredients for grocery delivery
Step 1
Bring water to boil in a large pot over medium-high heat.
Step 2
Remove the stems off of your cassava leaves and discard them.
Step 3
Wash the cassava leaves, add them to the boiling water and boil for about 5 minutes. Make sure all the leaves are fully submerged in the boiling water.
Step 4
Remove from heat and drain using a colander. Rinse and squeeze the cassava leaves.
Step 5
Place the cassava leaves in a food processor and process until finely crumbled.
Step 6
Add chopped onion, garlic, bell pepper, green onions, tomato, and bouillon cubes in a blender or food processor, and process until smooth.
Step 7
Heat a large saucepan with avocado oil over medium-high, add blended onion mixture and cook for about 5 minutes, stirring occasionally.
Step 8
Add the blended cassava leaves, coconut milk, water, and Scotch bonnet pepper.
Step 9
Bring to a boil, reduce heat to simmer for 1 hour, stirring occasionally.
Step 10
Add peanut butter and check the seasoning, then add salt to taste.
Step 11
Thaw frozen cassava leaves, and drain and rinse using a large fine-mesh strainer.
Step 12
Add chopped onion, garlic, bell pepper, green onions, tomato, and bouillon cubes in a blender or food processor and process until smooth.
Step 13
Heat a large saucepan with avocado oil over medium-high, add blended onion mixture and cook for about 5 minutes, stirring occasionally.
Step 14
Add the cassava leaves, coconut milk, water, and Scotch bonnet pepper.
Step 15
Bring to a boil, reduce heat to simmer for 1 hour, stirring occasionally.
Step 16
Add peanut butter and check the seasoning, then add salt to taste.
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