Cassava Leaf Soup
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The Tale of Cassava Leaf Soup
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Cassava leaf soup, made from finely pounded cassava leaves stewed with meat, fish, and palm oil, is a staple across Liberia and much of West Africa, part of the same cassava-leaf cooking tradition as Congo's saka-saka. Cassava itself arrived in Africa from South America via Portuguese traders centuries ago and became deeply woven into local cuisines.
Ingredients
Scale:· 6 servings
- 500g ground or finely chopped cassava leaves (or collard greens as substitute)
- 500g beef or smoked fish, cubed
- 1 onion, chopped
- 2 tbsp tomato paste
- 1/2 cup palm oil
- 1 scotch bonnet pepper
- 2 cloves garlic, minced
- 1 cup water or stock
- Salt to taste
Instructions
- 1If using fresh cassava leaves, pound or finely chop them well; if using frozen ground cassava leaves, thaw completely.
- 2Brown the beef in a pot with a little palm oil, then add the chopped onion and garlic, cooking until softened.
- 3Stir in the tomato paste and cook briefly to deepen the flavor.
- 4Add the cassava leaves along with water or stock, and bring to a simmer.
- 5Add the whole scotch bonnet pepper and remaining palm oil, then cover and simmer gently for about 1 to 1.5 hours, stirring occasionally.
- 6If using smoked fish, add it partway through cooking so it doesn't overcook.
- 7Continue simmering until the leaves are very tender and the oil rises to the surface, adding water as needed.
- 8Season with salt to taste and serve hot over rice.
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