Mayotte Mataba Coconut Cassava Leaf Stew

Ingredients

• 10 cups cassava leaves or spinach, chopped
• 1 can coconut milk
• 2 tbsp neutral oil
• 1 large onion, finely diced
• 6 garlic cloves, minced
• 1 tbsp freshly grated ginger
• 1 red chili, minced
• 2 ripe tomatoes, diced
• 1 cup vegetable stock or water
• 1 1/2 cups rice, for serving
• 1 lime, cut into wedges
• 1 tsp fine salt, plus more to taste
• 2 tbsp chopped cilantro or parsley

Steps

1. If using true cassava leaves, they must be pounded and cooked thoroughly; raw cassava leaf contains compounds that are only broken down by long cooking. Spinach needs no such treatment and cooks far faster.
2. Pound or pulse the leaves in short bursts until broken down and dark but not liquefied.
3. Rinse the rice and simmer it in 2 1/4 cups salted water, covered, over the lowest heat for 15 minutes, then leave it covered off the heat.
4. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until soft, then add the garlic, ginger, and chili for 1 minute.
5. Add the tomatoes and cook for 6 minutes until they collapse, then add the crushed leaves and the stock.
6. Cover and cook over low heat for 40 minutes for cassava leaves, or 20 minutes for spinach, stirring occasionally, until completely tender and dark green.
7. Pour in the coconut milk and simmer uncovered, very gently, for 15 minutes more, until the stew is thick and glossy. Keep it below a rolling boil so the coconut milk does not split.
8. Season with salt and lime and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains coconut.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.