Cassava Leaves Stew
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The Tale of Cassava Leaves Stew
Cassava leaves stew, closely related to the krain krain tradition, is a Sierra Leonean and wider West African staple made by pounding cassava leaves and simmering them with palm oil, fish, or meat. It's generations-old comfort food, typically eaten over rice.
Ingredients
Scale:· 6 servings
- 500g ground or finely chopped cassava leaves (fresh or frozen)
- 500g beef or smoked fish, chunked
- 1 onion, chopped
- 2 tablespoons tomato paste
- 1/2 cup palm oil
- 1 scotch bonnet pepper
- 1 cup ground peanuts (optional)
- 4 cups water or broth
- Salt to taste
Instructions
- 1If using fresh cassava leaves, pound or blend them finely.
- 2In a large pot, heat palm oil and brown the beef or fish.
- 3Add onion and cook until softened.
- 4Stir in tomato paste and cook briefly.
- 5Add the cassava leaves and water or broth.
- 6Add the whole scotch bonnet pepper and ground peanuts if using.
- 7Simmer, covered, for 50-60 minutes, stirring occasionally, until the leaves are tender and the stew has thickened.
- 8Season with salt, remove the pepper, and serve hot with rice.
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