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from: Central Africa | cooking method: boiling-simmering

Beef & Greens in Peanut Sauce

Cassava leaves are used in this dish in Central Africa; if none are available substitute similar greens. If you can get fresh cassava leaves, pick the smaller, newer leaves. The larger, older ones tend to be tough.

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What you need

What you do

Sub-Saharan Africa has many peanut recipes; see Peanuts in Africa.

Cassava leaves are also known as Feuilles de Manioc.


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