Creamy Isombe (Cassava Leaf Stew)

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1. 1

   Place the pounded cassava leaves in a pot and add 2 litres of water.

   💡 Boiling the leaves helps reduce cyanide levels for safety.

   cassava leaves 1 kgwater 2 litres

   ▶ 3:31

2. 2

   Bring to a rapid boil, then simmer for 45 minutes to 1 hour.

   💡 Keep an eye on the pan to ensure nothing sticks to the sides.

   🔥 boil → simmer⏱ 1 hour⏱ 45 minutes▶ 3:53

3. 3

   In a separate pan, cook the chopped green onions, green peppers, and onion in the palm oil for 15 minutes.

   💡 The cook used a mix of onions and green onions.

   green peppers 2palm oil ¼ litre

   ⏱ 15 minutes▶ 6:36

4. 4

   Add the ground nuts, beef spice cubes, and Magi cubes to the vegetable mixture.

   💡 The beef spice cubes are used to provide flavor in place of actual meat.

   ground nuts 4-5 serving spoonsMagi cubes 3beef spice cubes 3

   ▶ 6:56

5. 5

   Stir in the salt and keep the mixture simmering on low heat for 30 to 45 minutes.

   💡 The cook used beef bones to add flavor to the stew.

   salt

   🔥 low heat⏱ 30 to 45 minutes▶ 8:13

6. 6

   Fold in the chopped spinach and cook until wilted.

   💡 The spinach is key to balancing the bitterness of the cassava leaves.

   spinach 1 package

   ▶ 8:45

This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: ANTI-CHEF on YouTube