Nkui (Triumfetta pentandra leaf sauce)

Instructions

1. Wash the nkui leaves thoroughly, remove the thick veins, then pound them roughly in a mortar or chop them with a knife.
2. In a large pot, heat the palm oil and fry the chopped onion and crushed tomatoes for 5 minutes.
3. Add the beef pieces if using, sear them, then pour in the water and cook covered for 25 minutes.
4. Dilute the peanut paste in a bowl with a ladle of hot stock, then stir it into the pot.
5. Add the nkui leaves, the chili, the stock cube, salt and pepper, then cover and simmer gently for 30 minutes, stirring from time to time.
6. Adjust the seasoning; the sauce should be smooth and the leaves very tender. Serve hot with foufou or cassava couscous.