Kpwem | Cassava leaves with peanut butter and smoked turkey meat
Not only the roots but also the leaves of the cassava plant are edible
Ingredients
- 500g Ready -to-cook frozen Kpwem/Pondu
- 500 g smoked turkey meat (e.g. from the leg)
- 2 tbsp peanut butter (unsweetened is best)
- 1 medium onion
- 3 garlic cloves
- 1 medium tomato
- 50 ml cooking oil
- 1 whole Scotch bonnet / chili
- 2 tsp Magic Sauce
- Salt
- approx. 150 ml water
Instructions
- First, briefly wash the thawed, ready-to-cook cabbage, drain it through a sieve, squeeze out the water, and set it aside
- Wash the smoked turkey meat, cut it into pieces and reserve it as well
- Wash or peel the tomatoes, onions, and garlic thoroughly and chop finely
- Heat cooking oil in a pot, first add the finely chopped onions and garlic, season with salt and sauté for about 1-2 minutes
- Then add the tomatoes and cook for another 5 minutes, stirring regularly, or until the tomatoes start to stick to the bottom of the pot
- Now add the shredded turkey meat and the magic sauce, mix well and roast for about 2 minutes
- Then add the Kpwem, mix well and simmer for another 2 minutes (over reduced heat)
- Then add the water and peanut butter, mix well, cover, and simmer over medium heat for about 10 minutes. Stir occasionally
- After about 10 minutes, add the Scotch Bonnet, stir again, cover and simmer for another 15 minutes
- Season to taste and it's ready!
Notes
I like to serve this with steamed cassava roots or bobolo. Fufu (both cassava and corn) also goes wonderfully with it.
Bon appetite!
Fadi♥