Why it works: Cassava and peanut work together. They rank in the top 7% of all ingredient pairs, and 15 recipes mention both. Both carry coumarin, which smells sweet, hay. The science ↓
The recipe
Ingredients
Contains: peanut (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Prepare the greens
Heat two or three cups of water in a large pot to a boil.
Add the greens, cover, and cook until tender (20 minutes to an hour depending on type of greens).
Add the peanuts
Crush the peanuts with a mortar and pestle (or crush them under a rolling pin).
When the greens are tender, reduce heat, add crushed peanuts, cover, and cook for an additional ten minutes.
Make the sauce and finish
If using peanut butter, remove most of the liquid from the greens, mix some of it with the peanut butter to make a smooth sauce.
Add the sauce to the greens and simmer on a very low heat for a few minutes.
Season with salt, black pepper, and cayenne or red pepper, to taste.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.
-
Cassava + peanuttop 7% of all pairsAroma overlapmoderateMentioned together15 recipes
Shared aroma: coumarin (sweet, hay).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Cassava leaves
- Form the bulk of the dish and, once cooked until tender, give it its soft, cooked-down texture.
- Peanuts
- Add body, richness and nutty flavour, thickening the cooking liquid as they break down.
The step that matters
Cooking the greens until fully tender. Cassava leaves and other greens need long cooking to soften their fibres and reduce bitterness. Cooking time varies by type, so judge by texture rather than the clock.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Illustration
Illustration
Illustration
IllustrationThe Sunday pairing: one pairing, the chemistry behind it, and how to cook it. No spam, unsubscribe anytime.
Prefer an account? Create a free account for sign-in; Pro adds the full results and chemistry.