INGREDIENTS
Cassava
Sweet potato
Onion
Garlic
Spices
Tomato paste
Peanut butter
Spinach
COOKING INSTRUCTIONS
1. Start by peeling the cassava and sweet potato and cutting them into large cubes. Then, boil them in a pot of salted water while prepping the rest of the recipe. You can boil them together, but note that the cassava will need more time to cook than the sweet potatoes, so you can stagger them.
2. In another saucepan, heat your cooking oil and sauté onions, garlic, and ginger for one minute.
3. Add the water and peanut butter and bring to a boil.
4. Add in the cooked and drained cassava and sweet potatoes. Stir to combine, and you’ll notice them start to soften and break down in the broth.
5. Stir in the spinach and simmer until the sauce reduces and thickens.