Central Africa · Main
Kumu aux Arachides (Stewed Cassava Leaves with Peanut Paste)
Velvety stewed cassava leaves slowly simmered with roasted peanut butter, smoked fish, and aromatic alliums for Gabon's iconic comfort lunch.
The story
A revered staple across Gabon and deeply rooted in Punu culinary traditions of the Ngounié province, Kumu sustains families during communal midday meals. The dish relies on intensely pounding tender young cassava leaves in a wooden mortar to rupture cell walls and release volatile compounds prior to cooking. Traditionally, no extra water is added once the peanut butter is incorporated; the sauce thickens through the natural fats and residual leaf moisture over a long, gentle simmer.
Unlock the full recipe
Members get every recipe from all 54 nations, the AI Chef, hands-free Voice Chef and their own cookbook. Seven days free, then £4.99 a month. Cancel any time.
Cook this next
Atanga Grillé (Charcoal-Roasted African Butterfruit)
Tender, buttery charcoal-roasted African atanga fruit paired with coarse salt and steaming sticks of fermented cassava.
Coupé-Coupé (Spiced Chargrilled Beef Skewers)
Succulent skewers of chargrilled beef ribbons crusted in piquant kankankan spice, sliced hot into bite-sized street snacks.
Maboké de Capitaine (Braised Nile Perch in Marantaceae Leaves)
Succulent freshwater Nile perch braised in aromatic marantaceae leaf parcels over glowing embers with odika, wild garlic, and fiery scotch bonnets.
Maboké de Viande de Brousse (Smoked Bushmeat Steamed in Marantaceae Leaves)
Savory smoked meat en papillote with toasted pumpkin seeds and wild aromatics, slow-braised over embers in fragrant tropical leaves.