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

Hello everybody, it is Louise, welcome to our recipe site. 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 unique. This will be really delicious.

Cassava leaves (Kisamvu) and potato & tomato sauce is one of the most well liked of current trending foods in the world. It is simple, it’s quick, it tastes yummy. It is enjoyed by millions daily. Cassava leaves (Kisamvu) and potato & tomato sauce is something that I have loved my entire life. They are nice and they look fantastic.

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

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

1. Take Cassava leaves
2. Prepare 2 cups washed and shredded cassava leaves (raw)
3. Prepare 1/2 tbls garlic paste
4. Take 1 medium onion chopped
5. Take 1 large tomato
6. Take 2 1/2 cups coconut milk
7. Take 1 chilli pepper of your choice (I used green habanero)
8. Get to taste Salt
9. Prepare 2 tbls lemon juice
10. Prepare 1 cup water
11. Get Potato sauce
12. Get 2 medium russet potatoes
13. Prepare 1 large tomato
14. Make ready 2 tbls lemon juice
15. Make ready 2 tbls tamarind paste (optional)
16. Prepare 1/2 cup chicken/vegetable broth
17. Prepare 1 tbls garlic paste
18. Get 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 it up for this special food cassava leaves (kisamvu) and potato & tomato sauce recipe. Thank you very much for your time. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!