Hey everyone, I hope you’re having an amazing day today. Today, I will show you a way to prepare a distinctive dish, kigwada (cassava leaves)#authorsmarathon. One of my favorites. For mine, I’m gonna make it a bit unique. This will be really delicious.
Kigwada (cassava leaves)#Authorsmarathon is one of the most popular of recent trending foods on earth. It’s appreciated by millions every day. It’s simple, it’s quick, it tastes yummy. Kigwada (cassava leaves)#Authorsmarathon is something that I have loved my whole life. They’re nice and they look fantastic.
Cassava leaves contains vitamins, proteins, minerals and essential amino acids. The leaves of cassava are rich in lysine protein which helps to fight against the kwashiorkor which is caused due to. Today I will be showing you how to cook this delicious recipe called cassava leaves This recipe is very famous in west Africa Hope you.
To begin with this particular recipe, we have to first prepare a few components. You can have kigwada (cassava leaves)#authorsmarathon using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Kigwada (cassava leaves)#Authorsmarathon:
- Get 2 bunches Freshly harvested cassava leaves
- Get 1 cup First extract Coconut milk
- Get 2 cups second extract coconut milk
- Get To taste Salt
- Make ready 2 large bulb Onions
- Make ready 3 large Tomatoes
- Make ready 4 cloves Garlic
You may chop the leaves before boiling or put them into the pot whole. The leaves of the cassava plant are the main ingredient in the traditional West African and primarily Liberian Authentic Liberian Cassava Leaf is one of my favorite dishes that I very rarely cook. Cassava is a tuberous, woody, shruby perennial plant, Manihot esculenta, of the Euphorbiaceae (spurge family), characterized by palmately lobed leaves, inconspicuous flowers, and a large, starchy, tuberous root with a tough, papery brown bark and white to yellow flesh. The leaf of the cassava plant.
Steps to make Kigwada (cassava leaves)#Authorsmarathon:
- Wash and finely shred the cassava leaves
- Blend them in minimal water or pound them using motar and pestle (traditionally known as kinu) to attain a finer shred.
- In a thick saucepan put on stove and add onions, tomatoes, salt, garlic and second extract of coconut milk and let it boil until the colour becomes pale and the coconut milk evaporates considerably.
- Add thick extract of coconut milk and let it simmer for some minutes.
- Serve hot with ugali.
Cassava leaves are a good source of protein if supplemented with the amino acid methionine. They can be pounded to a fine chaff and cooked as a palaver sauce in Sierra Leone, usually with palm oil but vegetable oil can also be used. Livestock: Cassava leaves and stem meal are used for feeding dairy cattle. Both fresh and dried cassava roots are consumed by ruminants in different forms (chopped, sliced, or ground). cassava leaves. Sai Gon Viet Star Import Export Company Limited is a supplier of cassava leaves.
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