Cassava leaf stew
Cassava leaf stew, from above
Non vegSierra Leone

Cassava leaf stew

Pounded cassava leaves simmered with palm oil, peanut butter, beef and fish. Sierra Leone's comfort pot.

100 minTime
40 gProtein each
mediumSpice
Plasas2 chapters · 1 min read

Make it your way

Grandma's wayCassava leaves, palm oil, peanut butter, beef and fish.
The original
525kcalsame
40 gproteinsame
5 gfibresame
100minutessame

Classic cassava leaf stew.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Cassava leaves600 g pounded cassava leaves (frozen works)
Red palm oil½ cup
Peanut butter4 tbsp
Beef500 g, cubed
Dried salted fishsmoked fish, flaked
Onion1 large, chopped
Scotch bonnet chilli (habanero or scotch bonnet pepper, habanero chilli)2
Stock cube (bouillon cube)1 cube
Wateras needed
Saltto taste

Method

3 steps
  1. 1Boil the beef with onion, stock cube and salt until nearly tender.
  2. 2Add the cassava leaves and water and cook for at least 40 minutes, stirring.
  3. 3Stir in peanut butter, palm oil, pepper and smoked fish and simmer 15 minutes.
Serve it like this

Serve over a mound of white rice, meat and fish on top, with extra pepper on the side.

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Make it a meal

What goes with Cassava leaf stew: a bread or rice, a side, something to drink and something sweet.

Bread or rice Jeera rice30 min
Bread or rice Methi thepla40 min
On the side Bhindi masala35 min
On the side Baingan bharta40 min
To drink Sol kadhi40 min
Something sweet Sakkarai pongal45 min
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