Our Trip to « Lac de ma Valee »

Sunday morning we thought it would be a good idea to just stay home, take the breakfast /brunch later in the day at the “Le Cercle Gourmand” a lovely little outside restaurant at the Kinshasa Golf Club…..but the weather looked a little risqué to be sitting outside the canopy of trees……
We decided to go little further out of town about 45minute drive to “La de ma Valee”…what a beautiful little spot , it is a small lake surrounded by a beautiful forest of trees, its really pretty much like a little oasis in the middle of no where….
You can order your lunch at the small restaurant on the banks of the lake, then take the 6km walk around it…..hot but fun!!!!

We of course had the lunch first, as we met up with some friends unexpectedly that had come for the day…..
The lunch was delicious and well prepared …typical Congolese food, Chicken cooked in coconut milk served with rice and a Green Leaf Spinach called Manioc…..I found this Article and Recipe at this Web site http://www.congocookbook.com/
So here a Recipe again for you enjoy :)

Greens in Peanut Sauce

This recipe, variations of which are found all over Central and Southern Africa, combines greens with another common feature of African cuisine: the groundnut, or peanut, sauce.

What you need
one to two pounds (or more): cassava leaves ( Feuilles de Manioc), collards, kale, turnip greens or similar; or spinach; cleaned, stems removed; and shredded, or pounded in a mortar with a pestle
one ripe tomato, chopped (or canned tomato, drained)
one onion, finely chopped
one-half cup peanut butter (or peanuts)
salt, black pepper, cayenne pepper or red pepper (to taste)
What you do
If you are using peanuts (instead of peanut butter), make your own homemade peanut paste:Remove the peanuts' shells, roast the peanuts on a baking sheet in a hot oven, or in a large skillet on the stove, stirring often, then remove the skins. Place the peanuts in a saucepan, add a few tablespoons of water to partially cover them and bring to a slow boil, stirring often. Reduce heat. Crush peanuts with a potato-masher.
In a large pot bring two cups of water to a boil. Add greens. Cover and cook on high heat for ten minutes, stirring often.
Reduce heat. Remove most of the liquid from the pot and save half of it. Add tomatoes and onion to the greens, stir and simmer for ten minutes or more.
In a bowl combine the peanut butter with enough of the liquid from the cooking pot to allow it to be mixed until smooth.
Add peanut butter mixture to greens. Season to taste. Simmer on very low heat until greens are tender to your liking.