Fumbwa

Ingredients

For the Fumbwa:
2 cups dried cassava leaves (or 2 cups fresh cassava leaves, finely chopped)
1/2 cup ground peanuts (or peanut butter)
1/2 cup palm oil (or vegetable oil as a substitute)
1 large onion, chopped
2 cloves garlic, minced
1-2 hot peppers, chopped (adjust to taste)
2 tomatoes, chopped
4 cups chicken or vegetable broth
1 cup smoked meat or fish, shredded (optional)
1 teaspoon ground coriander
1 teaspoon ground ginger
Salt and black pepper to taste

Instructions

Prepare the Cassava Leaves

If using dried cassava leaves, rinse them thoroughly and soak in warm water for 30 minutes. Drain and chop finely. If using fresh cassava leaves, simply chop them finely.

Cook the Base

Heat the palm oil in a large pot over medium heat.

Add the chopped onion and cook until translucent.

Stir in the minced garlic and chopped hot peppers, and cook for another 2 minutes.

Add the chopped tomatoes and cook until they break down and form a sauce.

Add the Cassava Leaves and Broth

Add the prepared cassava leaves to the pot and stir well.

Pour in the chicken or vegetable broth, and bring to a boil.

Reduce the heat to low and simmer for 15-20 minutes, or until the cassava leaves are tender and well-cooked.

Add Peanuts and Meat (Optional)

Stir in the ground peanuts or peanut butter. If using peanut butter, you might need to add a bit more broth to reach the desired consistency.

If using smoked meat or fish, add it to the pot and stir to combine.

Season and Simmer

Season with ground coriander, ground ginger, salt, and black pepper.

Simmer for an additional 10-15 minutes to allow the flavors to meld.