Defrost the frozen chopped leaves, and place in a pan, adding enough water to just barely cover.

Crush the peanuts roughly, and add along with the peanut butter, whole hot pepper, and 1 1/2 tsp salt.

Bring to a medium simmer, cover and cook for 15 minutes.

Uncover and continue to simmer until all the water is gone.

Delicious as a side dish with steamed manioc and plantain, and a nyembwe (palm nut sauce) dish.