Recipe of Ultimate Cassava leaves (Kisamvu) and potato & tomato sauce

Hello everybody, I hope you’re having an amazing day today. Today, I will show you a way to make a special dish, cassava leaves (kisamvu) and potato & tomato sauce. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Cassava leaves (Kisamvu) and potato & tomato sauce is one of the most favored of recent trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Cassava leaves (Kisamvu) and potato & tomato sauce is something that I have loved my entire life.

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

Steps 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.

So that’s going to wrap this up with this special food cassava leaves (kisamvu) and potato & tomato sauce recipe. Thanks so much for reading. I am confident you can make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!