- 6 cups water
- 1 or 2 onions, chopped
- 2 cloves of garlic, minced
- 1 hot chile pepper, cleaned and chopped
- 1 teaspoon fresh ginger root, grated
- salt to taste
- 2 to 3 pounds of cassava (manioc) leaves
- 3 cups canned palm soup base or palm nut pulp
- 3 tablespoons homemade peanut paste (or natural unsweetened peanut butter)
- Crush the cassava leaves (or other substituted greens) with a mortar and pestle, or mash them with the bottom of a sturdy bottle in a heavy bowl.
- 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 ten minutes more.
- Add the canned palm soup base (or palm nut pulp), and stir until smooth.
- Reduce heat and simmer for ten minutes.
- Add the peanut butter, stir.
- Continue to simmer until greens are cooked to your liking.
- Serve hot.
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