Kpwem
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[edit] Description
[edit] Ingredients
- six cups water
- one or two onions, chopped
- two cloves of garlic, minced
- one hot chile pepper, cleaned and chopped
- one teaspoon fresh ginger root, grated
- salt to taste
- two to three pounds of cassava (manioc) leaves
- three cups canned palm soup base or palm nut pulp
- three tablespoons homemade Peanut paste (or natural unsweetened Peanut butter)
[edit] Directions
- 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.
- Kpwem is usually served with Baton de manioc, but could also be served with boiled rice, yams, or plantains.
Categories: Chadian Recipes | Chadian Soups | Cassava Soup Recipes | Boiled Cassava Recipes | Garlic Recipes | Ginger Recipes | Plantain Recipes | Cassava Recipes | Butter Recipes | Pepper Recipes | Onion Recipes | Peanut Recipes | Water Recipes | Chile Recipes | Salt Recipes | Rice Recipes | Yam Recipes
