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Hello everybody, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, cassava leaves (kisamvu) and potato & tomato sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cassava, yams (Dioscorea spp.), and sweet potatoes (Ipomoea batatas) are Cassava-based dishes are widely consumed wherever the plant is cultivated; some have regional, national Frozen cassava leaves in a Los Angeles market. Cassava undergoes post-harvest physiological deterioration (PPD). Sweet Potatoes cooked With Meat With Coconut. Potato Fritters - Aloo Bajji Pakora: Bajia Za Viazi.

Cassava leaves (Kisamvu) and potato & tomato sauce is one of the most favored of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It is appreciated by millions daily. Cassava leaves (Kisamvu) and potato & tomato sauce is something which I have loved my entire life. They’re nice and they look wonderful.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook cassava leaves (kisamvu) and potato & tomato sauce using 20 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Cassava leaves (Kisamvu) and potato & tomato sauce:

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

Cassava is similar to yams and taro, and people can use it in similar ways to a potato. It is possible to use tapioca starch to make gluten-free. Cassava leaves can supply a good source of vitamins and protein which can also be consumed after cooking. Cassava, Manihot esculenta, is a perennial shrub in the family Euphorbiaceae grown primarily for its storage roots which are eaten as a vegetable.

Instructions 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.

Cassava leaves can supply a good source of vitamins and protein which can also be consumed after cooking. Cassava, Manihot esculenta, is a perennial shrub in the family Euphorbiaceae grown primarily for its storage roots which are eaten as a vegetable. Cassava is a nutty-flavored, starchy root vegetable or tuber. Native to South America, it's a major source of calories and carbs for people in developing countries. It is grown in tropical regions of the world because of its ability to withstand difficult growing conditions — in fact, it's one of the most.

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