Bring water to boil in a large pot over medium-high heat.

Remove the stems off of your cassava leaves and discard them.

Wash the cassava leaves, add them to the boiling water and boil for about 5 minutes. Make sure all the leaves are fully submerged in the boiling water.

Remove from heat and drain using a colander. Rinse and squeeze the cassava leaves.

Place the cassava leaves in a food processor and process until finely crumbled.

Add chopped onion, garlic, bell pepper, green onions, tomato, and bouillon cubes in a blender or food processor, and process until smooth.

Heat a large saucepan with avocado oil over medium-high, add blended onion mixture and cook for about 5 minutes, stirring occasionally.

Add the blended cassava leaves, coconut milk, water, and Scotch bonnet pepper.

Bring to a boil, reduce heat to simmer for 1 hour, stirring occasionally.

Add peanut butter and check the seasoning, then add salt to taste.

Thaw frozen cassava leaves, and drain and rinse using a large fine-mesh strainer.

Add chopped onion, garlic, bell pepper, green onions, tomato, and bouillon cubes in a blender or food processor and process until smooth.

Heat a large saucepan with avocado oil over medium-high, add blended onion mixture and cook for about 5 minutes, stirring occasionally.

Add the cassava leaves, coconut milk, water, and Scotch bonnet pepper.

Bring to a boil, reduce heat to simmer for 1 hour, stirring occasionally.

Add peanut butter and check the seasoning, then add salt to taste.