Cassava Leaf Stew

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

6 servings20 min prep60 min cookMedium Sierra Leone

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The Story Behind It

The Tale of Cassava Leaf Stew

Story updated September 17, 2026

Cassava leaf stew, made from pounded cassava leaves simmered with meat or fish and palm oil, is one of Sierra Leone's most iconic comfort foods, deeply tied to the cassava plant Portuguese traders introduced to West Africa centuries ago. Nearly every Sierra Leonean family has their own version, and the dish carries strong ties to the country's diaspora.

Ingredients

Scale:· 6 servings

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

Instructions

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

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