Serves six
Preparation time: 40 minutes
Cooking time: 30 minutes

Tender baobab (Adansonia digitata) leaves, 100 g
Carrot, 100 g
Onion, 200 g
Cassava or potato starch, 1 tablespoon
Minced meat (beef, chicken, fish, mutton, or pork), 200 g
Ground black pepper, 1/2 teaspoon
Garlic cloves, 5
Salad oil, 1 tablespoon
Salt, 1/2 teaspoon


1. Wash and dry baobab leaves, carrot, onion and garlic. Cut baobab leaves and onion into 1 cm pieces, carrot into thin threads, and garlic in fine pieces; set the cut pieces aside.

2. In a large bowl, combine the cut vegetables with the minced meat, the cassava starch, black pepper and salt; mix thoroughly.

3. Add salad oil to a frying pan or skillet over medium heat.

4. Add the vegetable mixture and saute or fry gently until cooked.

Baobab leaves could be replaced with other leafy indigenous vegetables.