Ekwang

Name: Ekwang
Ingredients: 2 cups Cassava leaves; 1.5 lbs Beef or goat meat; 1/2 cup Peanut paste; 2 medium Onion; 2 tbsp Tomato paste; 1/4 cup Vegetable oil; 1 tsp Salt; 1 tsp Black pepper; 3 cloves Garlic

A recipe from the Bmarchai Recipes collection.

Bmarchai RecipestraditionalextremelyFancyromanticFood

Nutrition (per serving)

950Calories

95 gProtein

45 gCarbs

35 gFat

10 gSugar

1100 mgSalt

Ingredients

2 cups Cassava leaves
1.5 lbs Beef or goat meat
1/2 cup Peanut paste
2 medium Onion
2 tbsp Tomato paste
1/4 cup Vegetable oil
1 tsp Salt
1 tsp Black pepper
3 cloves Garlic

Method

Start by preparing the cassava leaves, removing the stems and tearing the leaves into small pieces, then washing them in cold water to remove any bitterness.
Heat oil in a large pot over medium heat until shimmering, about 2 minutes, then add onion and cook stirring occasionally until translucent, 5–6 minutes.
Add garlic and cook for 1 minute, stirring constantly, until fragrant, then add the beef or goat meat and cook until browned on all sides, about 5–6 minutes, breaking it up with a spoon as it cooks.
Add peanut paste, tomato paste, salt, and black pepper to the pot, stirring to combine, then cook for 2–3 minutes, stirring constantly, until the mixture is fragrant and slightly darkened.
Add 4 cups of water to the pot and bring to a boil, then reduce the heat to low and simmer, covered, for 20–25 minutes, or until the meat is tender and the soup has thickened slightly.
Add the cassava leaves to the pot and cook, stirring occasionally, until they are tender and the soup has reached the desired consistency, about 10–15 minutes, then serve hot, garnished with chopped fresh herbs, if desired.
Serve the Ekwang with a side of fufu or rice, and pair with a glass of chilled white wine or a sparkling glass of champagne, for a romantic and elegant touch.