Cassava Leaf Salad
Tender simmered cassava leaves tossed with a bright lemon groundnut dressing, diced red onion, and fresh tomatoes. A fragrant and hearty West African salad.
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Ingredients
- 1 lb ground cassava leaves, thawed
- 1/4 cup unsweetened peanut butter
- 2 tbsp lemon juice
- 2 tbsp red palm oil
- 1/2 cup red onion, diced
- 1 tsp habanero pepper, minced
- 1 cup cherry tomatoes, halved
- 1 tsp salt
Instructions
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1
Bring 4 cups of salted water to a boil in a large pot.
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2
Add 1 lb thawed ground cassava leaves and boil for 20 minutes until tender, then drain thoroughly.
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3
In a large bowl, whisk together 1/4 cup unsweetened peanut butter, 2 tbsp lemon juice, 2 tbsp red palm oil, and 1 tsp salt.
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4
Add drained 1 lb thawed ground cassava leaves, 1/2 cup diced red onion, 1 tsp minced habanero pepper, and 1 cup halved cherry tomatoes to the bowl.
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5
Toss everything together until well coated and serve warm.
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