QUIZACA
QUIZACA
Description:
We have a real treat for you! Cassava leaves taste best after a few hours, so plan ahead to allow for flavours to maximize before serving. Serve your Quizaca with white rice or chikuanga. Tip: Bicarbonate of soda reduces the cooking time and helps keep the leaves a wonderful green colour. Serves 3 – 4
Ingredients:
4 cups of pounded cassava leaves
1 dried fish, soaked and shredded (optional)
2 medium onions, roughly chopped
1 medium green pepper, roughly chopped
1 medium aubergine, roughly chopped
¾ cup of ground peanuts (optional)
½ cup of palm oil (or regular oil)
5 cups of water
½ sachet Benny Stock
2 garlic cloves, crushed
1 thumbnail of ginger, crushed
½ tsp. bicarbonate of soda
Method:
- To begin, soak the dried fish in warm water, cover and set aside.
- Bring 4 cups of water to boil in a medium pot, add the pounded cassava leaves, soda and a pinch of salt. Cover and boil for 30 minutes.
- Peel and roughly chop the onions, pepper, aubergine, garlic and ginger. Place in a food processor and blitz until smooth.
- Stir the mixture into the cassava leaves along with the seasoning and let simmer for a further 15 minutes.
- Mix the groundnuts with a little bit of water to form a paste.
- Once the leaves have softened and thickened, add Benny Stock, dried fish and peanut paste to the pot.
- Reduce the heat and let simmer for 15 minutes.