The cassava is a tropical tubal plant; the cassava is edible and is used to make a lot of dishes such as Fufu and Gari which is used to make Eba. The leaves of the plant is used to make the stew. The cassava leaves are grounded to be added the stew. Be careful!!! Not all the cassava plants have edible leaves, only the ones with red stems are, the other ones with green stems are not edible. It is best to buy the package ones.
This stew is a favorite of most Liberians and Sierra-Leonians.
This stew is a favorite of most Liberians and Sierra-Leonians.
Cassava Leaf Stew Recipe
**Meat – cubed
**Chicken - cubed
**Dried Fish
**Dried shrimp (crayfish)
1 pack of cassava leaf
2 cups of Palm Oil
Fresh hot pepper
Onions – minced
3 Maggi cubes and salt to taste
** Ingredients listed here are optional and can be substituted. Start by combining meat and chicken in a pot, season with ¼ teaspoon of salt or one cube of Maggi cube and a tablespoon of minced onion. Add half a cup of water, cover and simmer for about ten minutes. Be careful not to over-cook. The goal here is to create a stock base for your dish.
Add the dried fish and dried Cray-fish to the pot, if you are using fresh shrimp you can add this as well. By now you should have a very nice aroma going. Add the fresh pepper to taste and cassava leaf. Please note, even with package cassava Leaf, it is best to rinse it out at least once before adding to the pot.
Add the Maggi-cubes and salt to taste and two cups of water to allow the leaves to be properly cooked. Cover and allow to cook for about 15-20 minutes. Then add the palm-oil, stir to integrate into the stew, let simmer until all the liquid dries up.
Your cassava-leaf stew should be ready!!! Serve over plain rice.
Enjoy!!!
See slides of some ingredients added below.
**Meat – cubed
**Chicken - cubed
**Dried Fish
**Dried shrimp (crayfish)
1 pack of cassava leaf
2 cups of Palm Oil
Fresh hot pepper
Onions – minced
3 Maggi cubes and salt to taste
** Ingredients listed here are optional and can be substituted. Start by combining meat and chicken in a pot, season with ¼ teaspoon of salt or one cube of Maggi cube and a tablespoon of minced onion. Add half a cup of water, cover and simmer for about ten minutes. Be careful not to over-cook. The goal here is to create a stock base for your dish.
Add the dried fish and dried Cray-fish to the pot, if you are using fresh shrimp you can add this as well. By now you should have a very nice aroma going. Add the fresh pepper to taste and cassava leaf. Please note, even with package cassava Leaf, it is best to rinse it out at least once before adding to the pot.
Add the Maggi-cubes and salt to taste and two cups of water to allow the leaves to be properly cooked. Cover and allow to cook for about 15-20 minutes. Then add the palm-oil, stir to integrate into the stew, let simmer until all the liquid dries up.
Your cassava-leaf stew should be ready!!! Serve over plain rice.
Enjoy!!!
See slides of some ingredients added below.
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