Feuilles de Manioc aux Arachides (Ngounza - Cassava Greens & Peanut Cream Stew) – Authentic Central African Republic Recipe
The everyday heart of Central African cuisine: leafy greens slow-simmered in creamy groundnut sauce.
- Country of Origin
- 🇨🇫 Central African Republic (Central Africa, Africa)
- Dietary Profile
- vegan
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely chopped cassava leaves or collard/spinach greens, Smooth peanut paste, Boiled sweet potatoes, Garlic, Onions
Ingredients for Feuilles de Manioc aux Arachides (Ngounza - Cassava Greens & Peanut Cream Stew) (4 Servings)
- 1.25 lbs (or 2.5 cups) finely chopped cassava leaves or collard/spinach greens, prepped into bite-sized pieces
- 1.5 cups smooth peanut paste, washed and trimmed
- 1 cup boiled sweet potatoes
- 1 medium onion and 3 cloves garlic, finely minced with garlic
- 1.5 tbsp traditional Central African Republic seasoning (onions, ginger, red oil)
- 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 collard/spinach greens for 5 minutes.
- Add minced onion, garlic, garlic, and onions, ginger, red oil, stirring for 2 minutes until deeply aromatic.
- Add smooth 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 boiled sweet potatoes right before serving warm.