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Liberian Cassava Leaf Stew

★ ★ ★ ★ ★ (0)
20 minutes
Prep
1 hour
Cook

Ingredients

  • 500 g (about 4 cups) ground cassava leaves (fresh or frozen)
  • 300 g (10 oz) stewing beef, cubed
  • 200 g (7 oz) smoked fish, deboned and flaked
  • 100 g (3.5 oz) dried shrimp, ground
  • 150 ml (2/3 cup) red palm oil
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 Scotch bonnet peppers, whole
  • 1 beef stock cube
  • 600 ml (2 1/2 cups) water
  • Salt, to taste

Method

  1. Brown the beef in a large pot over medium-high heat for 6-8 minutes until well seared.
  2. Add the onion and garlic and cook until fragrant and softened, about 3 minutes.
  3. Pour in the palm oil, then stir in the ground cassava leaves, smoked fish, and ground dried shrimp.
  4. Add the whole Scotch bonnet peppers, stock cube, and water; stir to combine.
  5. Bring to a boil, then reduce heat and simmer uncovered for 50-55 minutes, stirring occasionally, until thick, dark green, and the oil rises to the surface.
  6. Season with salt to taste and remove the whole peppers before serving.
  7. Serve hot as a main course alongside rice, fufu, or dumboy.

Introduction: While cassava leaf is often served as a lunch bowl over rice, this fuller version is prepared as an evening main course, thick with beef, smoked fish, and dried shrimp, meant to be the centerpiece of a family dinner.

Cultural Background: While cassava leaf is often served as a lunch bowl over rice, this fuller version is prepared as an evening main course, thick with beef, smoked fish, and dried shrimp, meant to be the centerpiece of a family dinner. Every Liberian household has its own closely guarded version, varying subtly in spice level and protein choice.

Tips: Stir every 10 minutes or so during simmering to prevent the thick stew from catching on the bottom. This stew tastes even better the next day, once the flavors have had time to deepen.

Variations: Substitute smoked turkey for beef for a lighter, smokier main. Add chopped bitterball for a more traditional, slightly bitter flavor profile.

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

Reheating: Reheat gently over low heat on the stovetop, stirring occasionally and adding a little water if needed.

FAQs:

Q: Is this the same as the lunch cassava leaf dish?

A: It's closely related but made thicker and heartier, intended as a standalone main rather than a lighter lunch bowl.

Q: Can I freeze it?

A: Yes, it freezes very well for up to 3 months.

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