Central African-Style Cassava Leaf and Smoked Fish Stew
A rich, hearty cassava leaf stew simmered with peanut paste, palm oil, and smoked fish. The long cooking softens the greens and gives the stew its deep, earthy flavor, making it a classic everyday dish to serve with a starchy side.
Prep
25m
Cook
1h 10m
Serves
4
Regional versions
Compare how this dish changes by country.
- Central African Republic
- Congo - Brazzaville
- Gabon
- Guinea
- Liberia
- Sierra Leone
- São Tomé & Príncipe
Estimated
Nutrition
Calories
Protein
Fat
Carbs
Estimated per serving from the base recipe. Actual nutrition may vary.
Before you start
Ingredients
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- 500gCassava Leaf (finely chopped or commercially prepared frozen)
- 180gPeanut Paste
- 60mlPalm Oil
- 180gOnion (finely chopped)
- 12gGarlic (crushed)
- 250gSmoked Fish (flaked)
- 10gCayenne Chili (finely chopped)
- 8gSalt
- 900mlWater
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a heavy pot over medium heat. Add the onion and cook until soft, then stir in the garlic.
- 02
Add the cassava leaf and water. Bring to a vigorous boil and cook uncovered for 10 minutes.
- 03
Reduce to a steady simmer and cook partially covered until the leaves are very tender and no raw aroma remains.
- 04
Loosen the peanut paste with hot liquid from the pot, then stir it back in until smooth.
- 05
Add the smoked fish and continue simmering until the stew is thick.
- 06
Stir in the cayenne chili and salt and cook a few minutes more before serving.
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