Boeuf aux Feuilles de Manioc

Cut the stew meat into bite-sized chunks, approximately 3-4 cm pieces, removing any excess fat or sinew.

Heat the palm oil in a large heavy-bottomed pot or Dutch oven over medium-high heat until shimmering.

Add the meat chunks to the hot oil and brown on all sides, working in batches if necessary to avoid crowding the pot.

Stir in the peanut butter until well combined and the meat is evenly coated.

Add approximately 500 ml of water (or just enough to partially cover the meat) and season with salt to taste, stirring well to incorporate.

Bring the mixture to a gentle boil, then reduce heat to medium-low and simmer covered for 20 minutes to begin tenderizing the meat.

Roughly chop or tear the cassava leaves from the packets and add them to the pot, stirring to distribute evenly throughout the stew.

Continue simmering uncovered for 15-20 minutes until the cassava leaves are tender and have softened into the sauce, and the meat is fully cooked and tender.

Taste and adjust seasoning with additional salt or the piment as desired.

Serve the stew hot, spooning the meat, cassava leaves, and rich peanut sauce into bowls or over rice.