Hello, I am Jane. Today, I will show you a way to prepare kigwada (cassava leaves)#authorsmarathon recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, I am going to make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Kigwada (cassava leaves)#Authorsmarathon Recipe
Kigwada (cassava leaves)#Authorsmarathon is one of the most favored of recent trending foods in the world. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They are nice and they look wonderful. Kigwada (cassava leaves)#Authorsmarathon is something that I’ve loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have kigwada (cassava leaves)#authorsmarathon using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Kigwada (cassava leaves)#Authorsmarathon:
- Make ready 2 bunches Freshly harvested cassava leaves
- Get 1 cup First extract Coconut milk
- Get 2 cups second extract coconut milk
- Take To taste Salt
- Prepare 2 large bulb Onions
- Take 3 large Tomatoes
- Get 4 cloves Garlic
Instructions to make Kigwada (cassava leaves)#Authorsmarathon:
- Wash and finely shred the cassava leaves
- Blend them in minimal water or pound them using motar and pestle (traditionally known as kinu) to attain a finer shred.
- In a thick saucepan put on stove and add onions, tomatoes, salt, garlic and second extract of coconut milk and let it boil until the colour becomes pale and the coconut milk evaporates considerably.
- Add thick extract of coconut milk and let it simmer for some minutes.
- Serve sausage with ugali.
So that’s going to wrap this up with this special dish kigwada (cassava leaves)#authorsmarathon recipe. Thanks so much for reading. I am sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Happy cooking.
