Ingredients
- water / 6 tasse d'eau6 cups
- onions1-2 unitchopped / 1-2 oignons émincés
- of garlic2 clovesminced / 2 gousses d'ail émincées
- hot chili pepper1 unitcleaned and chopped / 1 piment fort lavé et haché
- fresh ginger root1 tspgrated / 1 c-à-s de gingembre frais haché
- salt to taste / sel au goût1 unit
- lbs of cassava (manioc) leaves2-3 unitstems removed, washed, rinsed and drained, torn into pieces
- canned palm soup base3 cups
- homemade Peanut paste3 tbsp
Method
1
Thoroughly wash the leafy greens under cold running water, removing any dirt or debris. Pat dry with a clean cloth or spin in a salad spinner.
5 minutes
2
Roughly chop or tear the leafy greens into manageable pieces and place them in a large mixing bowl. Set aside.
3 minutes
3
Peel and finely mince the garlic cloves and ginger root. Peel and finely dice the onions.
5 minutes
4
Deseed and finely chop the chili pepper, adjusting the quantity according to your desired level of heat. Keep the seeds if a spicier preparation is preferred.
3 minutes
5
Combine the minced garlic, ginger, diced onions, and chopped chili pepper in a small bowl and mix together to form a unified aromatic seasoning base.
2 minutes
6
Add the aromatic seasoning mixture to the bowl of leafy greens and toss thoroughly to ensure the greens are evenly coated with the bold flavors.
3 minutes
7
Allow the dressed greens to rest at room temperature so the flavors can meld together and the aromatics slightly soften the texture of the leaves.
10 minutes
8
Taste and adjust seasoning as needed, then transfer to a serving dish and serve immediately as a side or as part of a larger Congolese meal.
2 minutes