Kizaka — Cassava Leaf Stew
The Quirky Foodster Team
Ingredients
- Cassava leaves, finely pounded or shredded (frozen or fresh, or substitute collard greens) — 500 g (1 lb)
- Red palm oil — 3 tbsp
- Onion, finely chopped — 1
- Garlic cloves, minced — 3
- Tomatoes, chopped — 2
- Smoked fish or dried shrimp, flaked (optional) — 200 g (7 oz)
- Water — 250 ml (1 cup)
- Piri-piri chilli, whole — 1
- Salt, — to taste
Method
- If using fresh cassava leaves, pound them finely with a mortar and pestle, or pulse in a food processor until finely shredded.
- Heat the palm oil in a large pot over medium heat and sauté the onion and garlic until fragrant, about 3 minutes.
- Add the tomatoes and cook until softened, about 5 minutes.
- Add the cassava leaves, smoked fish (if using), whole chilli and water. Stir to combine.
- Cover and simmer over low heat for 45-60 minutes, stirring occasionally, until the leaves are tender and the flavours have melded.
- Season with salt to taste, remove the whole chilli, and serve hot.
Introduction: Kizaka is a beloved everyday lunch dish made from pounded or finely shredded cassava leaves, slow-cooked with onions, garlic and palm oil.
Cultural Background: Kizaka is a beloved everyday lunch dish made from pounded or finely shredded cassava leaves, slow-cooked with onions, garlic and palm oil. It is central to Angolan home cooking, often eaten alongside funge (cassava fungee) and is treasured for its deep, earthy, slightly bitter-sweet flavour reminiscent of collard greens.
Tips: Simmer low and slow — cassava leaves need time to become tender and lose bitterness. Frozen pre-pounded cassava leaves (available in African grocery stores) save significant time. Balance the earthiness with a squeeze of lemon just before serving.
Variations: Make it fully plant-based by omitting fish and adding roasted peanuts for richness. Add smoked turkey for a different smoky protein. Stir in a handful of chopped okra for extra texture.
Vegetarian/Vegan: A vegan version omits the fish and adds roasted peanuts or peanut butter for richness and protein.
Storage: Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Reheating: Reheat gently on the stovetop over low heat, adding a splash of water if needed to loosen.
Nutrition: Per serving (approx.): 240 kcal, 12 g protein, 10 g carbohydrates, 17 g fat, 5 g fibre.
FAQs:
Q: Can I use collard greens instead of cassava leaves?
A: Yes, this is a common and effective substitute outside Africa, though the flavour will be slightly milder.
Q: Why does kizaka take so long to cook?
A: Cassava leaves are tough and mildly bitter; slow cooking breaks down fibres and mellows the flavour.
Q: Is this dish spicy?
A: It’s mild by default — the whole chilli infuses flavour without much heat, and is removed before serving.
- Cassava leaves, finely pounded or shredded (frozen or fresh, or substitute collard greens) — 500 g (1 lb)
- Red palm oil — 3 tbsp
- Onion, finely chopped — 1
- Garlic cloves, minced — 3
- Tomatoes, chopped — 2
- Smoked fish or dried shrimp, flaked (optional) — 200 g (7 oz)
- Water — 250 ml (1 cup)
- Piri-piri chilli, whole — 1
- Salt, — to taste
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