Cassava Leaf Stew (Sierra Leone’s National Dish)
The Quirky Foodster Team
Ingredients
- Ground or finely pounded cassava leaves (fresh or frozen) — 500 g (1lb)
- Beef, cut into chunks — 300 g (10oz)
- Smoked fish, flaked — 200 g (7oz)
- Fresh or dried crayfish, ground — 100 g (3.5oz)
- Palm oil — 150 ml (2/3 cup)
- Large onion, chopped — 1
- Tomato paste — 2 tbsp
- Scotch bonnet peppers, chopped — 2
- Stock cube — 1
- Water or meat stock — 500 ml (2 cups)
- Salt, — to taste
Method
- Season and simmer the beef with half the onion in water until tender, about 40 minutes.
- Reserve the stock.
- Heat the palm oil in a large pot and fry the remaining onion and tomato paste for 4-5 minutes.
- Add the Scotch bonnet and ground crayfish, and cook for 2-3 minutes.
- Stir in the ground cassava leaves and mix thoroughly to coat in the oil and spices.
- Add the cooked beef with its stock, the smoked fish and stock cube.
- Cover and simmer over low heat for 45-60 minutes, stirring occasionally, until the leaves are very tender and the stew is thick and glossy.
- Season with salt to taste and serve hot with rice.
Introduction: Widely regarded as Sierra Leone's national dish, cassava leaf stew is made by finely pounding or grinding young cassava leaves and simmering them for hours with meat, fish and palm oil until deeply savoury and tender.
Cultural Background: Widely regarded as Sierra Leone's national dish, cassava leaf stew is made by finely pounding or grinding young cassava leaves and simmering them for hours with meat, fish and palm oil until deeply savoury and tender. It is a dish of patience and pride, traditionally prepared for Sunday lunches, weddings and homecomings, and it carries deep sentimental value for Sierra Leoneans at home and abroad.
Tips: Long, slow simmering is essential — cassava leaves need time to soften and lose any bitterness. Use a generous amount of palm oil, which is traditional and helps mellow the leaves' flavour.
Variations: Add chicken alongside or instead of beef. Some cooks add a spoonful of groundnut paste for extra richness. Omit the meat and fish and use vegetable stock and mushrooms for a plant-based version, though the flavour will differ from the traditional dish.
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, stirring occasionally.
Nutrition: Per serving: approx. 380 kcal, 24g protein, 8g carbohydrate, 27g fat
FAQs:
Q: Can I use frozen cassava leaves?
A: Yes — pre-ground frozen cassava leaves, available at African grocery stores, work very well and save significant preparation time.
Q: Why does cassava leaf need such long cooking?
A: Raw cassava leaves contain natural compounds that must be broken down through thorough, prolonged cooking to be safe and palatable.
- Ground or finely pounded cassava leaves (fresh or frozen) — 500 g (1lb)
- Beef, cut into chunks — 300 g (10oz)
- Smoked fish, flaked — 200 g (7oz)
- Fresh or dried crayfish, ground — 100 g (3.5oz)
- Palm oil — 150 ml (2/3 cup)
- Large onion, chopped — 1
- Tomato paste — 2 tbsp
- Scotch bonnet peppers, chopped — 2
- Stock cube — 1
- Water or meat stock — 500 ml (2 cups)
- Salt, — to taste
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