Ingredients:

• Cassava Leaves: Fresh or dried cassava leaves, finely chopped.
• Coconut Milk: Freshly extracted or canned coconut milk, which adds a creamy texture and rich flavor.
• Onions: Chopped onions to add sweetness and depth.
• Garlic: Minced garlic for an aromatic base.
• Ginger: Freshly grated ginger for a hint of spice.
• Tomatoes: Chopped tomatoes for acidity and color.
• Spices: Common spices include salt, black pepper, and sometimes chili for heat.
• Palm Oil or Vegetable Oil: Used for sautéing the aromatics.

Preparation:

1. Prepare the Cassava Leaves: If using fresh cassava leaves, they should be finely chopped. If dried, they need to be soaked in water to rehydrate and then chopped.
2. Sauté Aromatics: In a large pot, heat oil and sauté the onions, garlic, and ginger until they are fragrant and golden brown.
3. Add Tomatoes: Stir in the chopped tomatoes and cook until they break down and form a thick sauce.
4. Cook Cassava Leaves: Add the cassava leaves to the pot and stir well to coat them with the tomato mixture. Cook for a few minutes to allow the flavors to meld.
5. Add Coconut Milk: Pour in the coconut milk and bring the mixture to a simmer. Reduce the heat and let it cook until the cassava leaves are tender and the flavors are well combined. This can take anywhere from 30 minutes to an hour, depending on the tenderness of the leaves.
6. Season: Add salt, pepper, and any other desired spices to taste.

Serving:
Cassava leaves with coconut are typically served hot, often accompanied by a staple such as:

• Rice: Plain or coconut rice.
• Ugali: A stiff maize porridge.