Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce)
Boeuf et Feuilles de Manioc (Beef and Cassava Greens in Peanut Sauce) is a traditional Gabonnaise recipe for a classic stew of beef and cassava greens (or collard greens) in a sauce thickened with peanut butter. The full recipe is presented here and I hope you enjoy this classic Gabonnaise version of: Beef and Cassava Greens in Peanut Sauce (Boeuf et Feuilles de Manioc).
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Ingredients:
450g beef stewing beef
250ml peanut butter
1kg cassava greens (or kale, collard greens, Savoy cabbage, turnip greens or similar with stems removed)
African hot pepper sauce
salt to taste
Method:
Shred the greens finely, place in a large pot and just cover with water then bring to a boil. In a separate pot fry the meat in oil then reduce the heat. Add the greens and their cooking water to the meat and simmer for an hour. At the end of this time pour out most of the water before stirring in the peanut butter until smooth.
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