Corn porridge with cassava leaves (xima com matapa)

Ingredients

• 1 cup fresh cassava leaves
• 4 garlic cloves, peeled
• 1 onion, finely diced
• 500 ml coconut milk
• 1 litre water
• 2 cups ground peanuts
• 2 cups corn meal
• pinch of salt

Instructions

1. Mix cassava leaves in a food processor. Add the garlic cloves and mix until combined.
2. Transfer cassava mixture into a large saucepan. Add 1 cup of the water. Heat over low heat for 45–60 minutes, or until water evaporates.
3. Add chopped onion and mix well. Add coconut milk, then ground peanuts and let it simmer. Add a pinch of salt.
4. Meanwhile, heat remaining water in a large saucepan, until almost to the boil (do not boil). Slowly stir in half of the cornmeal. Once the porridge mixture is smooth, cover the pan and let it sit for 5 minutes on high heat.
5. Add the remaining cornmeal to the pan and stir constantly, until the mixture is thick and hard to stir. Remove from the heat and serve with the cassava as an accompaniment.

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