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.
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