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Cassava Leaf Stew

The Quirky Foodster Team

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Ingredients

  • 400 g (14 oz) beef or goat meat, cubed
  • 100 g (3.5 oz) smoked fish, flaked
  • 80 ml (1/3 cup) palm oil
  • 100 g (1 medium) onion, chopped
  • 10 g (3 cloves) garlic, minced
  • 10 g (1 tbsp) ginger, grated
  • 1 whole (1 whole) bouillon cube
  • 1 whole (1 whole) scotch bonnet pepper
  • 500 ml (2 cups) water
  • 5g (1 tsp) salt

Method

  1. If using fresh cassava leaves, pound or process them to a coarse paste.
  2. In a large pot, brown the meat in palm oil with onion, garlic and ginger.
  3. Add the water, bouillon cube and whole scotch bonnet, then cover and simmer for 45 minutes until the meat is tender.
  4. Stir in the pounded cassava leaves and smoked fish.
  5. Simmer uncovered for 30-40 minutes, stirring occasionally, until the oil rises to the surface.
  6. Season with salt to taste and remove the whole pepper before serving.

Introduction: Pounded cassava leaves simmered slowly with meat and palm oil form one of Guinea's most cherished comfort dishes, prepared for family lunches across the Forest and Upper Guinea regions.

Cultural Background: Pounded cassava leaves simmered slowly with meat and palm oil form one of Guinea's most cherished comfort dishes, prepared for family lunches across the Forest and Upper Guinea regions. The long cooking time it requires makes it a dish often started early in the morning by the household cook.

Tips: Frozen pre-ground cassava leaves work well and save preparation time. Simmer low and slow; the dish deepens in flavour the longer it cooks.

Variations: Add ground peanuts for a nuttier, thicker sauce. Use dried fish instead of smoked for a different depth of flavour.

Storage: Refrigerate up to 3 days; freezes well for up to 2 months.

Reheating: Reheat gently on the stovetop over low heat, stirring occasionally.

Nutrition: Calories: 480 kcal | Protein: 32 g | Carbs: 10 g | Fat: 34 g | Fibre: 5 g

FAQs:

Q: Where can I find cassava leaves outside Guinea?

A: Frozen pounded cassava leaves are commonly sold in African and Caribbean grocery stores.

Q: Is this dish very spicy?

A: Keeping the pepper whole keeps the heat mild to moderate; slice it in for a spicier stew.

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