Steps to Make Gordon Ramsay Cassava leaves (Kisamvu) and potato & tomato sauce

Hey everyone, it’s Brad, welcome to my recipe site. Today, I will show you a way to prepare a distinctive dish, cassava leaves (kisamvu) and potato & tomato sauce. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.

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To begin with this recipe, we have to prepare a few components. You can cook cassava leaves (kisamvu) and potato & tomato sauce using 20 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Cassava leaves (Kisamvu) and potato & tomato sauce:

1. Prepare Cassava leaves
2. Take 2 cups washed and shredded cassava leaves (raw)
3. Make ready 1/2 tbls garlic paste
4. Get 1 medium onion chopped
5. Prepare 1 large tomato
6. Make ready 2 1/2 cups coconut milk
7. Get 1 chilli pepper of your choice (I used green habanero)
8. Prepare to taste Salt
9. Get 2 tbls lemon juice
10. Prepare 1 cup water
11. Prepare Potato sauce
12. Prepare 2 medium russet potatoes
13. Take 1 large tomato
14. Make ready 2 tbls lemon juice
15. Prepare 2 tbls tamarind paste (optional)
16. Take 1/2 cup chicken/vegetable broth
17. Take 1 tbls garlic paste
18. Take 1 medium onion chopped
19. Get to taste Salt and pepper
20. Get 1 tsp cayenne pepper

Steps to make Cassava leaves (Kisamvu) and potato & tomato sauce:

1. For the cassava leaves: Sauté the garlic and onions until golden brown and add the cassava leaves. Stir to combine the ingredients together. Add water and salt and bring the pot to a boil until the water reduces halfway.
2. To the boiling cassava leaves, add a cup of the coconut milk and allow to boil over medium-high heat for 3-5 minutes.
3. Dice the tomatoes into 1/2 inch pieces and add to the cassava leaves. Reduce the heat to medium and allow the cassava leaves and tomatoes to simmer and cook for a further 5 minutes
4. Add the rest of the coconut milk, the whole habanero pepper and lemon juice and stir to mix well. While stirring you can gently poke the habanero pepper to release its flavours while the cassava leaves continue to cook.
5. Allow the cassava leaves to simmer until the coconut milk reduces and thickens.
6. Remove from heat and set aside to serve.
7. For the potato sauce: dice the potatoes into 1/2 inch cubes and bring to a boil until the potatoes are halfway cooked. Drain and set aside
8. In a pot, sauté the onions and garlic until golden brown and add the diced tomatoes. Stir to combine. Then add the potatoes and stir to combine the ingredients together.
9. Add the chicken/vegetable broth and bring to a boil. Now add the tamarind paste, lemon juice, salt/pepper & cayenne pepper and allow the sauce to simmer until it thickens.
10. Turn heat off and serve the potato sauce along with the cassava leaves with a side of grilled chicken and coconut rice.

So that is going to wrap this up with this exceptional food cassava leaves (kisamvu) and potato & tomato sauce recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!