Sauce Feuille (Cassava Leaf Sauce)

Name: Sauce Feuille (Cassava Leaf Sauce)
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 6 servings
Cuisine: Guinea
Ingredients: 2 lbs cassava leaves, finely ground (or frozen ground cassava leaf); 1 lb beef or smoked fish, cut into pieces; 1/2 cup palm oil; 1 onion, chopped; 2 tbsp ground crayfish or dried shrimp; 1 scotch bonnet pepper, minced; 3 cups water or stock; Cooked rice, for serving

Sauce Feuille (Cassava Leaf Sauce) photo 1

6 servings20 min prep50 min cookMedium Guinea

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The Story Behind It

The Tale of Sauce Feuille (Cassava Leaf Sauce)

Story updated September 17, 2026

Sauce feuille, made from finely pounded cassava leaves simmered slowly with meat or smoked fish and palm oil, belongs to a cassava tradition that reached Guinea after Portuguese traders introduced the plant to Africa. The same leaf stew, known by different names, is a shared comfort food across Guinea, Sierra Leone, and Liberia.

Ingredients

Scale:· 6 servings

2 lbs cassava leaves, finely ground (or frozen ground cassava leaf)
1 lb beef or smoked fish, cut into pieces
1/2 cup palm oil
1 onion, chopped
2 tbsp ground crayfish or dried shrimp
1 scotch bonnet pepper, minced
3 cups water or stock
Cooked rice, for serving

Instructions

1Simmer the beef with onion and a little water until tender, about 25 minutes.
2Add the ground cassava leaves, palm oil, crayfish, and scotch bonnet to the pot.
3Add remaining water and simmer 25-30 minutes, stirring occasionally, until the leaves are tender and the sauce is thick.
4Stir in smoked fish if using, and season with salt.
5Simmer 5 more minutes to blend the flavors.
6Serve hot over rice.

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