Leaf sauce with peanut paste

Sauté the meat, adding the chopped onions, pressed garlic, and some water. Let it simmer on low heat.
In a bowl, mix the crushed peanuts with some water, to obtain a paste. Mix it into the boiling meat and let it simmer for another two hours on low heat. Add the smoked fish, the chilies, and the chives. Let everything cook for half an hour, adding salt and pepper to taste.
In a separate cooking pot with boiling water, bring the cassava leaves to boil for 10 mins. Drain and mince the leaves, then add to the sauce. Let everything cook together at low heat for another 30 mins, and serve with local rice.