Liberian Cassava Leaf

Name: Liberian Cassava Leaf
Prep time: 20 min
Cook time: 60 min
Total time: 80 min
Yield: 6 servings
Cuisine: Liberia
Ingredients: 2 lbs ground cassava leaves (fresh or frozen); 1 lb beef, cut into pieces; 1/2 lb smoked fish or turkey, flaked; 1/2 cup palm oil; 1 onion, chopped; 2 tbsp ground crayfish; 1 habanero pepper, minced; 3 cups water or beef stock

6 servings20 min prep60 min cookMedium Liberia

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The Story Behind It

The Tale of Liberian Cassava Leaf

Story updated September 17, 2026

Cassava leaf, pounded fine and slow-cooked with meat, fish, and palm oil, is considered one of Liberia's national dishes, sharing deep roots with the same cassava-leaf traditions found in Sierra Leone and Guinea. The dish is especially prized among Liberia's diaspora as a taste of home, often reserved for special gatherings.

Ingredients

Scale:· 6 servings

2 lbs ground cassava leaves (fresh or frozen)
1 lb beef, cut into pieces
1/2 lb smoked fish or turkey, flaked
1/2 cup palm oil
1 onion, chopped
2 tbsp ground crayfish
1 habanero pepper, minced
3 cups water or beef stock

Instructions

1Simmer beef with onion in water until tender, about 30 minutes.
2Add the ground cassava leaves, palm oil, crayfish, and habanero to the pot.
3Simmer 25-30 minutes, stirring occasionally, until the leaves are very tender.
4Stir in smoked fish or turkey and simmer 10 more minutes until the flavors meld.
5Season with salt to taste.
6Serve hot over rice.

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