Goat Sombe

Recipe courtesy of Fu-Fu Cuisine, Phoenix, Arizona
Show: Chuck's Eat the Street Episode: Phoenix Feasting

Photo: Goat Sombe

TOTAL TIME: 1 hr 55 min
Prep: 15 min
Inactive Prep: --
Cook: 1 hr 40 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 2 pounds cassava leaves
  • 1 pound goat or beef, cut into 1-inch cubes
  • 2 onions, chopped
  • 1 teaspoon salt
  • 8 ounces creamy peanut butter
  • 4 ounces palm oil
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Directions

Combine the cassava leaves with 3 quarts of water in a large pot and bring to a boil. Cook until the leaves are soft, 1 1/2 hours.

Meanwhile, combine the meat, onions and salt in a separate pot and simmer until soft, about 45 minutes. Combine the cassava with the meat mixture and stir in the peanut butter and palm oil. Taste and adjust the seasoning as desired. Serve hot.

Notes

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.

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