Yapese Cassava Leaf Peanut Stew

Ingredients

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

Steps

1. If using true cassava leaves, pound or pulse them first and plan on long cooking; raw cassava leaf must be cooked thoroughly before it is safe. Spinach needs far less time.
2. 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.
3. Heat the oil in a heavy pot over medium heat and cook the onion with a pinch of salt for 8 minutes until golden, then add the garlic, ginger, and chili for 30 seconds.
4. Add the tomatoes and cook for 8 minutes until they collapse and the oil separates at the edges.
5. Add the leaves in handfuls with the stock, cover, and cook over low heat for 45 minutes for cassava leaves or 20 minutes for spinach, until completely tender.
6. Whisk the peanut butter with 1 cup of the hot cooking liquid until smooth, then stir it back in along with the coconut milk.
7. Simmer uncovered for 15 minutes, stirring often so the peanut sauce does not catch and keeping it below a boil so the coconut milk does not split, until thick and glossy.
8. Season with salt and lime and serve over the rice with the cilantro and lime wedges.

Allergen note: Contains peanuts and coconut.

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