Guinean Cassava Leaf Stew with Smoked Fish
A Guinean-style cassava-leaf stew slowly cooked with palm oil, aromatics, and smoked fish until the leaves are fully cooked and the sauce is thick. Serve it over plain rice.
Prep
25m
Cook
1h 30m
Serves
6
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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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Stew
- 700gCassava Leaf (commercially prepared or thoroughly pounded)
- 250gSmoked Fish (flaked)
- 70mlPalm Oil
- 220gOnion (finely chopped)
- 15gGarlic (crushed)
- 60gTomato Paste
- 2pcsBouillon Cube (crumbled)
- 5gChili Powder
- 8gSalt
- 1.6lWater
Rice
- 450gWhite Rice (rinsed)
- 900mlWater
- 5gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Heat the palm oil in a large pot and cook the onion until soft. Stir in the garlic until fragrant.
- 02
Add the tomato paste and cook until slightly darkened.
- 03
Stir in the cassava leaf, water, bouillon cubes, chili powder, and salt. Bring to a steady simmer.
- 04
Cover and cook the cassava leaf thoroughly, stirring often, until it is tender and no raw or bitter taste remains.
- 05
Add the smoked fish and simmer uncovered until the stew thickens.
- 06
Bring the water to a boil and add the salt and white rice. Cover and cook over low heat until tender.
- 07
Serve the cassava-leaf stew over the rice.
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