Difference between revisions of "Kwem"
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* 3 tbsp homemade [[Peanut]] paste | * 3 tbsp homemade [[Peanut]] paste | ||
| − | == | + | == Procedures == |
Crush the [[cassava]] leaves with a mortar and pestle. In a large cooking pot, bring the [[water]] to a low boil. Add the [[Onion]], [[garlic]], [[ginger|ginger root]], and [[salt]]. Cook for a few minutes. Add the crushed greens and cook, bring to a boil, and cook for 10 minutes more. | Crush the [[cassava]] leaves with a mortar and pestle. In a large cooking pot, bring the [[water]] to a low boil. Add the [[Onion]], [[garlic]], [[ginger|ginger root]], and [[salt]]. Cook for a few minutes. Add the crushed greens and cook, bring to a boil, and cook for 10 minutes more. | ||
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[[Category:Cassava Recipes]] | [[Category:Cassava Recipes]] | ||
[[Category:Chile pepper Recipes]] | [[Category:Chile pepper Recipes]] | ||
| − | [[Category:Congolese | + | [[Category:Congolese cuisine]] |
| − | [[Category:Congolese | + | |
| − | [[Category: | + | [[Category:Congolese cuisine]] |
| + | [[Category:Salad Recipes]] | ||
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[[Category:Yam Recipes]] | [[Category:Yam Recipes]] | ||
Latest revision as of 14:02, 15 July 2012
Description
Kwem
Ingredients
- 6 cups water / 6 tasse d'eau
- 1-2 onions, chopped / 1-2 oignons émincés
- 2 cloves of garlic, minced / 2 gousses d'ail émincées
- 1 hot chili pepper, cleaned and chopped / 1 piment fort lavé et haché
- 1 tsp fresh ginger root, grated / 1 c-à-s de gingembre frais haché
- salt to taste / sel au goût
- 2-3 lbs of cassava (manioc) leaves, stems removed, washed, rinsed and drained, torn into pieces
- 3 cups canned palm soup base
- 3 tbsp homemade Peanut paste
Procedures
Crush the cassava 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 a few minutes. Add the crushed greens and cook, bring to a boil, and cook for 10 minutes more.
Add the canned palm soup base and stir until smooth. Reduce heat and simmer for 10 minutes.
Add the Peanut butter, stir. Continue to simmer until greens are cooked. Serve hot with boiled yams.
