Cassava and green pepper stew

Directions

1. Wash the meat, then fry in a little oil until browned all over.

2. Just cover with water and season to taste with salt.

3. Bring the mixture to a boil, add 1 onion, 1 garlic clove and bayleaf.

4. Reduce to a simmer, cover the pot and cook for 60 minutes, or until the meat is tender.

5. Once the meat is tender drain away the broth (reserve this).

6. For the sauce, pour 200ml red palm oil into the pan.

7. Once hot, add the remaining onion, bell peppers and remaining garlic clove.

8. Fry the ingredients for 10 minutes then add the cassava leaves.

9. Stir to combine and return the meat (and vegetables) to the pot.

10. Pour in 200ml water and cover the pot.

11. Bring to a boil, reduce to a simmer and cook over medium heat for 20 minutes, stirring occasionally.

12. Pass half the peanuts through a mincer to make a peanut paste.

13. After 10 minutes of cooking stir this into the pot.

14. Finely chop the remaining peanuts.

15. When the stew is ready, serve on a bed of rice and garnish with the chopped peanuts.

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