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Saka-Madesu
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from: Central Africa | cooking method: boiling-simmering

Saka-Madesu (Cassava Leaves & Beans)

Saka-Madesu, or Pondu aux Haricots, or Feuilles de Manioc aux Haricots or just Greens and Beans is a dish of cassava leaves and white beans that is popular in the lower Congo River region. If cassava leaves are scarce in your region, substitute other greens.

boma-mayumbe, congo

What you need

What you do

Alternate cooking method: Soak and rinse the beans, as above. If using cassava leaves, rinse them in hot water and and crush them with the onion and green pepper. Combine everything in a large pot with water to cover. Bring to a boil, reduce heat, and simmer for an hour or two. Add palm oil or moambé. Continue simmering until all is tender.

Eggplant can also be added along with the onion and green pepper.


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