Chigwada (Cassava leaves in groundnut flour)

Name: Chigwada (Cassava leaves in groundnut flour)
Total time: 1800 s
Yield: 6 servings
Cuisine: British
Ingredients: 1 kg pounded/blended cassava leaves; 3 medium tomatoes, chopped; 1/2 cup groundnut powder; 1/2 tsp soda bicarbonate; Salt to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

I’ve lately been craving seasonal local vegetables and thank God for my rural community engagement work I can easily get my hands on them. This rainy season alone I’ve had denje (jute mallow) chitambe (pigeon pea leaves), kholowa (sweet potato leaves) yet my tastebuds kept demanding for more nutritious leafy greens so much so that I had to go on a hunt or I’d die of hunger.

Bianca Mwale @bianca_eatsy

Saved

Ingredients

30 minutes

6 servings

1 kgpounded/blended cassava leaves
3medium tomatoes, chopped
1/2 cupgroundnut powder
1/2 tspsoda bicarbonate
Salt to taste

Saved

Steps

30 minutes

1

Wash cassava leaves thoroughly and drain
2

Mince cassava leaves by pounding using a mortar and pestle or shredding in a high power blender in small additions. Use extra tomatoes and water to ease the process and ensure thorough mincing of vegetables to cook better without coarseness
3

Bring enough water to cover cassava leaves to a boil. To the water add salt and bicarbonate soda followed by shredded cassava leaves. Cover with a tight lid for a few minutes and let simmer until leaves are tender and cooked through, checking regularly for spillage (then continue cooking uncovered with frequent stirring). Some cassava leaves are bitter but cooking them longer eliminates the bitterness. This should take about 15 to 20 minutes
4

Stir in the tomatoes and continue to cook until tomatoes are tender (5 to 8 minutes)
5

In a cup, add water and groundnut flour to form a paste. Stir paste into vegetables and cook with frequent stirring to desired doneness
6

Enjoy with nsima