Hello! Hello! Helloooooo, food lovers! Today, we’re exploring a delicious dish known as the Cassava Leaves Stew recipe. This stew originates from African cuisines and it is a unique blend of flavors, featuring tender cassava leaves cooked in a richly seasoned sauce. Let’s get into this, I’m already feeling hungry. Let’s get into this delicious meal…………….
Deliciously homemade cassava leaves stew recipe
Cassava leaf stew is a popular and delicious dish in Sierra Leone, often prepared with cassava leaves, meat, and other ingredients. The dish is a one-pot cassava leaf stew that is flavored with onions, garlic, and different spices, and cooked with vegetables like green pepper and leeks. A lot of the umami flavor comes from dried fish, while red palm oil adds richness and substance to the dish. The dish is then served with rice, plantains or fufu. Cassava leaves are eaten as a vegetable in the Democratic Republic of Congo (DRC), Congo Brazzaville, Cameroon, and Gabon In DRC, cassava leaves are the basic vegetable and are highly valued. Let's get started
Ingredients
- 2 pounds cassava leaves (fresh or frozen)
- 1-2 pounds meat (chicken, beef, or smoked fish), cut into chunks
- 1 large onion, finely chopped
- 1 large onion, finely chopped
- 2-4 tablespoons red palm oil or vegetable oil
- 1-3 cups water or broth
- 1-2 Maggi cubes or bouillon cubes (optional, for extra flavor)
- 1-2 hot peppers (such as Scotch bonnet or habanero), chopped (optional, for heat)
- 1-2 tablespoons ground crayfish or dried shrimp (optional, for added flavor)
- Salt and pepper to taste
Instructions
- Bring all your ingredients together.
- If you chose to use fresh cassava leaves, wash them very well and chop them finely. If you're using frozen leaves, thaw them according to package instructions.
- Grab a large pot or Dutch oven, and heat the red palm oil or vegetable oil over medium heat.
- Afterwards, dd the chopped onion and sauté until translucent.
- Add in the meat chunks to the pot and brown them on all sides. If you're using tougher meats like beef, you may need to cook them a bit longer to tenderize.
- Once the meat is browned, add the cassava leaves to the pot. Stir well to combine with the meat and onions.
- Then pour in the water or broth until the cassava water or broth cover the leaves. Stir again and bring the mixture to a gentle boil.
- Reduce the heat from medium to low, then cover the pot, and let the stew simmer for at least 1½-2 hours, stirring occasionally. The longer it cooks, the better the flavors will meld together. If the stew becomes too thick, you can add more water or broth to achieve your desired consistency.
- About halfway through cooking, add the Maggi cubes or bouillon cubes (if using), chopped hot peppers (if using), ground crayfish or dried shrimp (if using), or any protein of your choice if used, and season with salt and pepper to taste. Stir well.
- Continue simmering until the cassava leaves are very tender and the stew has reached a thick consistency.
- Taste and adjust seasoning if needed. Serve the cassava leaf stew hot with rice, couscous, or plantains.
Video
Notes
Note that, cassava leaves may be slightly toxic when raw, so it's important to ensure they are thoroughly cooked before consuming.
A cassava leaf contains Vitamin C a powerful antioxidant for helping to prevent cardiovascular disease, strokes, and cancer. Also B Vitamins for good mood, vitality, and metabolism. Beta Carotene which is a powerful antioxidant that prevents cancer… and prevents and repairs DNA damage.
Cassava is a good source of vitamin C, thiamine, riboflavin, and niacin. The leaves, which are also edible if a person cooks them or dries them in the sun, can contain up to 25% protein.
Nutrition
Serving: 75g
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