Kizaka com Amendoim (Angolan Cassava Greens Simmered in Roasted Peanut Cream) – Authentic Angola Recipe
Lush, nutty Angolan green stew where leafy greens simmer in velvety groundnut sauce.
- Country of Origin
- 🇦🇴 Angola (Southern Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely chopped cassava leaves or spinach/collard greens, Roasted peanut paste, Steamed rice, Garlic, Sweet onion
Ingredients for Kizaka com Amendoim (Angolan Cassava Greens Simmered in Roasted Peanut Cream) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely chopped cassava leaves or spinach/collard greens, prepped into bite-sized pieces
- 1.5 cups roasted peanut paste, washed and trimmed
- 1 cup steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Angola seasoning (sweet onion, red palm oil touch, sea salt)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely chopped cassava leaves or spinach/collard greens for 5 minutes.
- Add minced onion, garlic, garlic, and sweet onion, red palm oil touch, sea salt, stirring for 2 minutes until deeply aromatic.
- Add roasted peanut paste and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in steamed rice right before serving warm.