Saka-Madesu
Ingredients
- 2 to 4 cups (1 to 2 pounds) of cannellini bean|white beans
- cassava leaf|cassava greens (feuilles de cassava|manioc), stems removed, cleaned, and cut or torn into pieces
- at least a few spoonfuls of palm oil, or any oil -- 2 cups, or more, of palm oil can be used
- one onion (and/or one leek), chopped
- sweet green bell pepper|green pepper (optional)
- salt, or baking soda, to taste
- Soak the cannellini bean|beans overnight in cold water.
- Drain, rinse, and drain again.
- Cover the cannellini bean|beans with cold water.
- Bring to a boil.
- Reduce heat.
- Cover and simmer over low heat, stirring occasionally, until cannellini bean|beans are tender.
- Remove cannellini bean|beans from heat and set aside if cannellini bean|beans are tender remaining steps are completed.
- While cannellini bean|beans are simmering: heat half of the oil in a skillet and fry the onions and green bell pepper|green pepper for a few minutes.
- Add oil-onion-green bell pepper|green pepper mixture to cannellini bean|beans.
- Rinse cassava leaves in hot water then crush cassava leaves with a mortar and pestle (or improvise using a rolling pin and cutting board, or a heavy bowl and a sturdy bottle). Note: this step can be skipped with other greens.
- Bring a separate pot of water to a boil.
- Add greens, leek, and remaining oil.
- Boil for a few minutes, then reduce heat and and cook until greens are tender, stirring occasionally (cooking time varies depending on type of greens. cassava leaves need to cook for one to two hours).
- When cannellini bean|beans and greens are tender: combine greens and cannellini bean|beans in the largest pot.
- Add salt to taste.
- Simmer over low heat for an additional 15 to 30 minutes.
This article uses material from the "Saka-Madesu" article on the Recipes wiki at Wikia and is licensed under the Creative Commons Attribution-Share Alike License
