Difference between revisions of "Kwepme"
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* 3 tablespoons homemade [[Peanut]] paste | * 3 tablespoons homemade [[Peanut]] paste | ||
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# Crush the [[cassava|manioc]] leaves with a mortar and pestle. | # Crush the [[cassava|manioc]] leaves with a mortar and pestle. | ||
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# Serve hot with [[cassava|manioc]] stick or boiled [[rice]]. | # Serve hot with [[cassava|manioc]] stick or boiled [[rice]]. | ||
| − | [[Category:Cameroonian | + | [[Category:Cameroonian cuisine]] |
| − | [[Category:Cameroonian | + | [[Category:Cameroonian cuisine]] |
| + | [[Category:Soup Recipes]] | ||
[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
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[[Category:Rice Recipes]] | [[Category:Rice Recipes]] | ||
Latest revision as of 14:02, 15 July 2012
Description
A soup, from Southern Cameroon, made from manioc leaves.
Ingredients
- 6 cups water
- 2 onions, chopped
- 2 cloves of garlic, minced
- 1 hot chile pepper, cleaned and chopped
- 1 teaspoon fresh ginger root, grated
- 2 pounds of manioc leaves, washed, drained and torn into pieces
- 3 cups canned palm soup base
- 3 tablespoons homemade Peanut paste
Procedures
- Crush the manioc leaves with a mortar and pestle.
- In a large cooking pot, bring the water to a low boil. Add the Onion, garlic, ginger root, and salt. Cook for 5 minutes.
- Add the canned palm soup base and stir until smooth. Reduce heat and simmer for 10 minutes.
- Add the Peanut paste and stir.
- Continue to simmer until cooked to your liking.
- Serve hot with manioc stick or boiled rice.
