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Liberian Cassava Leaf Rice Bowl

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20 minutes
Prep
1 hour
Cook

Ingredients

  • 500 g (about 4 cups) ground cassava leaves (fresh or frozen)
  • 200 g (7 oz) smoked fish, deboned and flaked
  • 200 g (7 oz) stewing beef, cut into chunks
  • 120 ml (1/2 cup) red palm oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Scotch bonnet peppers, whole (for heat, adjust to taste)
  • 1 tbsp ground dried shrimp (optional)
  • 1 chicken or beef stock cube
  • 500 ml (2 cups) water
  • Salt, to taste
  • 600 g (3 cups) cooked white rice, to serve

Method

  1. If using fresh cassava leaves, pound or blend them to a fine, slightly fibrous paste.
  2. In a large pot, brown the beef chunks over medium heat for 5-6 minutes.
  3. Add the onion and garlic and cook until softened, about 3 minutes.
  4. Pour in the palm oil and stir to coat, then add the ground cassava leaves.
  5. Add the smoked fish, whole Scotch bonnet peppers, dried shrimp, and stock cube.
  6. Pour in the water, bring to a boil, then reduce heat and simmer uncovered for 45-50 minutes, stirring occasionally, until thick and deep green.
  7. Season with salt to taste and remove the whole peppers before serving.
  8. Serve hot, spooned generously over steamed white rice.

Introduction: Cassava leaf is arguably Liberia's most iconic lunchtime dish — finely pounded or ground cassava leaves simmered with smoked fish, meat, and palm oil until deeply savory, then ladled generously over steamed white rice.

Cultural Background: Cassava leaf is arguably Liberia's most iconic lunchtime dish — finely pounded or ground cassava leaves simmered with smoked fish, meat, and palm oil until deeply savory, then ladled generously over steamed white rice. It's a dish found at nearly every Liberian family table and celebration, with recipes passed down and fiercely defended within families.

Tips: Simmer low and slow — the longer cook time softens the cassava leaves and deepens the flavor. Keep the Scotch bonnet peppers whole so you can control the heat and remove them before serving.

Variations: Use dried, ground cassava leaf powder (rehydrated) when fresh or frozen leaves aren't available. Add chopped bitterball or eggplant for a more traditional, slightly bitter depth.

Storage: Refrigerate in an airtight container for up to 4 days, or freeze for up to 3 months.

Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if it has thickened too much.

FAQs:

Q: Can I use spinach instead of cassava leaves?

A: It won't be truly authentic, but collard greens or spinach can approximate the texture in a pinch.

Q: Why is my dish bitter?

A: A slight bitterness is traditional and expected from cassava leaves; long simmering mellows it.

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