For Africa Day, I thought I’d post a recipe using one of the most common forms of cooking vegetables, roots, and pulses in Africa: the puree. I learned this variation of chiguinha from Lucia in Maputo, for which cassava (mandioca) root can also be used in place of the sweet potato (in Southern Africa, the common sweet potato has a pinkish skin, while the inside is white). As with my Mozambican leafy green recipes, this would usually be made with pounded peanut powder, however I have once again tested it with common, unsweetened peanut butter from a jar, and it’s delicious.
For those who have peanut allergies, you can replace the peanut butter with cut and boiled spinach for a different flavour (and those who eat nuts can also add the spinach for another common variation of this recipe). It takes only minutes to prepare, and adds a special taste to an African (or any other) meal!
chiguinha
sweet potato or cassava (mandioca) peeled and cut into 2-3cm chunks, salt, water, peanut butter (or pounded peanut powder), spinach cut into thin strips (optional)
– In a pot, put sweet potato or cassava, salt, peanut butter/powder, and enough water to cover about two thirds of the contents. Cover and bring to a boil, then lower the heat, remove lid and allow to thicken.
– If using spinach, first boil for a few minutes in a separate pot.
– Once the sweet potato/cassava is soft, remove from heat and mash. If using spinach, mix/mash it in, and serve as a side.
Enjoy!
Food. - Not All Men Are Monsters - Sex. Travel. Food. Life. - Brian Johnston 
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