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

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, cassava leaves (kisamvu) and potato & tomato sauce. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Cassava leaves (Kisamvu) and potato & tomato sauce is one of the most popular of recent trending meals in the world. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Cassava leaves (Kisamvu) and potato & tomato sauce is something that I have loved my whole life. They are fine and they look wonderful.

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

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

1. Make ready Cassava leaves
2. Get washed and shredded cassava leaves (raw)
3. Take garlic paste
4. Take medium onion chopped
5. Take large tomato
6. Take coconut milk
7. Take chilli pepper of your choice (I used green habanero)
8. Take Salt
9. Take lemon juice
10. Make ready water
11. Take Potato sauce
12. Take medium russet potatoes
13. Make ready large tomato
14. Make ready lemon juice
15. Make ready tamarind paste (optional)
16. Get chicken/vegetable broth
17. Get garlic paste
18. Prepare medium onion chopped
19. Make ready Salt and pepper
20. Make ready 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 exceptional food cassava leaves (kisamvu) and potato & tomato sauce recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!