Njapche

Instructions

1. Brown the pieces of meat in hot palm oil until well golden.
2. Add the chopped onion, garlic, ginger, crushed tomatoes and chili, then fry for 5 minutes.
3. Pour in the water, add the stock cubes and simmer covered for 35 minutes until the meat is tender.
4. Dilute the peanut paste with a ladle of stock and stir it into the pot.
5. Add the washed, roughly chopped leaves, then cook for another 15 minutes over low heat, stirring.
6. Adjust the salt and pepper, and serve hot with foufou or cassava couscous.