Krain Krain (Cassava Leaves Stew)

Name: Krain Krain (Cassava Leaves Stew)
Prep time: 25 min
Cook time: 60 min
Total time: 85 min
Yield: 6 servings
Cuisine: Sierra Leone
Ingredients: 500g pounded or ground cassava leaves (fresh or frozen); 300g smoked fish, flaked; 200g beef or tripe, cubed; 1/2 cup palm oil; 1 onion, chopped; 1 Scotch bonnet chili; 2 cloves garlic, minced; 2 cups water or broth; Salt to taste

6 servings25 min prep60 min cookMedium Sierra Leone

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The Story Behind It

The Tale of Krain Krain (Cassava Leaves Stew)

Krain krain, a cassava leaf stew, is a staple across Sierra Leone and neighboring Liberia, made by pounding cassava leaves and simmering them with palm oil, fish, or meat. It has no single documented origin, just generations of West African cooking passed down and eaten over rice.

Ingredients

Scale:· 6 servings

500g pounded or ground cassava leaves (fresh or frozen)
300g smoked fish, flaked
200g beef or tripe, cubed
1/2 cup palm oil
1 onion, chopped
1 Scotch bonnet chili
2 cloves garlic, minced
2 cups water or broth
Salt to taste

Instructions

1In a large pot, brown the beef or tripe in a little palm oil until seared.
2Add onion and garlic and cook until fragrant.
3Add water or broth and simmer until the meat is tender, about 30 minutes.
4Stir in the pounded cassava leaves and remaining palm oil.
5Add the smoked fish and whole Scotch bonnet chili.
6Simmer uncovered, stirring occasionally, for 25-30 minutes until thickened and the leaves are fully tender.
7Remove the whole chili and season with salt.
8Serve hot over rice.

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