Mbala

Ingredients

For the Mbala:
2 cups dried cassava leaves or fresh cassava leaves (if using dried, rehydrate them)
1/2 cup palm oil or vegetable oil
1 large onion, chopped
2 cloves garlic, minced
1 pound meat (beef, goat, or chicken), cut into bite-sized pieces
1/2 cup ground peanuts or peanut butter
2-3 cups beef or chicken broth
1 tablespoon ground crayfish (optional)
1 teaspoon ground paprika
1 teaspoon dried thyme
1/2 teaspoon ground black pepper
Salt to taste
1-2 hot peppers, chopped (optional, for extra spice)

Instructions

Prepare the Cassava Leaves

If using dried cassava leaves, rinse them and soak them in water for several hours or overnight to rehydrate. Drain and set aside. If using fresh cassava leaves, wash and chop them finely.

Cook the Meat

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

Add the chopped onion and minced garlic, and saut√© until the onion is translucent.

Add the meat pieces and cook until they are browned on all sides.

Add the Seasonings

Stir in the ground peanuts or peanut butter, ensuring it blends well with the meat.

Gradually add the beef or chicken broth, stirring to create a thick sauce.

Add the Cassava Leaves

Stir in the prepared cassava leaves, making sure they are well mixed with the sauce.

Add ground crayfish (if using), ground paprika, dried thyme, ground black pepper, and salt. Mix well.

Simmer

Reduce the heat to low, cover the pot, and let it simmer for 45-60 minutes, or until the meat is tender and the cassava leaves are well cooked. Stir occasionally, adding more broth if needed to maintain a stew-like consistency.