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Loading...This hearty Ugandan stew features tender cassava leaves simmered in a savory tomato base and finished with toasted groundnuts for rich, nutty depth. A staple of the Luganda-speaking region, muwogo is traditionally served alongside steamed matoke (green bananas) or ugali for a comforting meal.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Servings4
Yield4 servings
Nutrition Facts
Per serving (estimated)
- 320 kcalCalories
- 22 gFat
- 4 gSaturated Fat
- 22 gCarbs
- 6 gFiber
- 6 gSugar
- 14 gProtein
- 620 mgSodium
- 780 mgPotassium
- 180 mgCalcium
- 4.5 mgIron
- 35 mgVitamin C
- 120 mcgVitamin A
Ingredients
For the Cassava Leaf Base
- 4 cups fresh young cassava leaves, washed and finely chopped (or 2 cups dried cassava leaves, soaked in warm water for 30 minutes)
- 1 large onion, finely chopped
- 2 medium tomatoes, chopped
- 3 cloves garlic, minced
- 1 small green bell pepper, chopped (optional)
- 2 tablespoons vegetable oil
For the Groundnut Finish
- 1 cup raw peanuts (groundnuts), dry-roasted and ground into coarse meal
- 2 cups water or vegetable broth
- 1 teaspoon salt, or to taste
- 1 small bunch amaranth or spinach leaves, chopped (optional)
Directions
- Prepare the cassava leaves by washing thoroughly, removing tough stems, and finely chopping. If using dried leaves, soak in warm water for 30 minutes, then drain.
- Heat the vegetable oil in a heavy pot over medium heat. Add the chopped onion and sauté until soft and translucent, about 4-5 minutes.
- Stir in the minced garlic, chopped tomatoes, and bell pepper. Cook until the tomatoes break down into a thick sauce, about 6-8 minutes.
- Add the chopped cassava leaves to the pot and toss well to coat with the aromatic base. Cook for 5 minutes, stirring occasionally, until the leaves wilt and reduce in volume.
- Pour in the water or broth and add the salt. Bring to a gentle simmer, cover, and cook for 15-20 minutes until the cassava leaves are completely tender.
- Stir in the ground peanut meal thoroughly, distributing it evenly through the stew. Simmer uncovered for another 8-10 minutes, allowing the sauce to thicken and the flavors to meld.
- If using amaranth or spinach, fold the chopped greens into the stew during the last 5 minutes of cooking until just wilted. Taste and adjust salt as needed.
- Serve hot in shallow bowls, accompanied by steamed matoke (green bananas), ugali, or chapati for a traditional Ugandan meal.
Cook’s Notes
- Always use young, tender cassava leaves; mature leaves contain higher levels of naturally occurring cyanogenic compounds and require longer cooking.
- Dry-roast the peanuts in a skillet over low heat for 5-7 minutes before grinding to deepen their nutty flavor.
- Dried cassava leaves can substitute for fresh when fresh leaves are unavailable; soak them in warm water first to rehydrate.
- Like many African stews, muwogo develops richer flavor the next day, making it excellent for meal prep.
- For a heartier version, add 200 g of smoked fish or beef strips along with the broth.
