Kizaca (Angolan Cassava Leaves with Peanuts)
In short: Cassava leaves simmered until tender with garlic, onion, peanut butter, smoked fish and a spoonful of red palm oil into a thick green stew. It takes about 2 h in total and makes 6 servings.
- Prep
- 20 min
- Cook
- 1 h 40 min
- Total
- 2 h
- Servings
- 6
- Difficulty
- Medium
- Calories
- 240 kcal
Kizaca is a deep-green stew of cassava leaves cooked down with garlic, onion and ground peanuts until thick and savory, with a spoonful of red palm oil for richness. It is a common side and light main in Angola, served with funge or rice and often with smoked fish. Cassava leaves need a long, slow simmer to become tender and to lose their natural bitterness, so give them time.
Instructions
- Put the cassava leaves, 580 ml (2 1/2 cups) of the water, the onion and garlic in a large pot. Bring to a boil, cover and simmer for 45 to 60 minutes, stirring now and then, until the leaves are completely tender.
- Soak the smoked fish in hot water for 15 minutes. Drain, remove the skin and bones and flake the flesh.
- Whisk the peanut butter with the remaining water until smooth. Stir it into the leaves with the smoked fish, chili and salt.
- Simmer uncovered for 20 minutes, stirring often, until the stew thickens.
- Stir in the palm oil and simmer for 10 minutes, until the oil shines on the surface.
- Remove the chili, stir in the lemon juice and adjust the salt. Serve hot with funge or rice.
Tips
- Frozen ground cassava leaves are sold in African grocery stores, often labeled saka saka or pondu. Spinach is a quick but milder substitute and needs only 10 minutes of cooking.
- Never skip the long simmer. Cassava leaves must be cooked thoroughly to be safe and pleasant to eat.
Questions and answers
Is it safe to eat cassava leaves?
Yes, when they are cooked for at least 45 minutes, which makes them safe and removes bitterness. Never eat them raw or lightly cooked.
Can I make kizaca without fish?
Yes. Leave the fish out and add a little more salt and a splash of lemon. It becomes a vegan stew if you keep the oil and peanut butter.
How do I store leftovers?
Keep kizaca in the fridge for up to 4 days or freeze it for 3 months. Reheat gently with a splash of water, since it thickens as it cools.
How long does it take to make Kizaca (Angolan Cassava Leaves with Peanuts)?
About 2 h in total: 20 min of preparation and 1 h 40 min of cooking.
How many calories are in Kizaca (Angolan Cassava Leaves with Peanuts)?
About 240 kcal per serving, with 16 g of protein, 12 g of carbohydrates and 14 g of fat. These values are estimates.
Nutrition per serving
| Calories | 240 kcal |
|---|---|
| Protein | 16 g |
| Carbohydrates | 12 g |
| Fat | 14 g |
| Fiber | 5 g |
| Sugar | 2 g |
| Sodium | 600 mg |
Estimated values, calculated from the ingredients.
