Cassava Leaf Stew
A deeply savory Liberian stew of finely chopped cassava leaves simmered with smoked fish, palm oil, and aromatics until rich and hearty. Its bold, earthy flavor makes it one of the country's well-known everyday dishes.
Prep
30m
Cook
1h 25m
Serves
4
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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
- 600gCassava Leaf (commercially prepared, finely pounded, thawed if frozen)
- 300gSmoked Fish (cleaned and flaked)
- 1lWater
Base
- 60mlRed Palm Oil
- 150gOnion (finely chopped)
- 10gGarlic (crushed)
- 1pcsScotch Bonnet Chili (finely chopped)
- 60gTomato Paste
Seasoning
- 15mlMaggi Seasoning
- 6gSalt
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Put the cassava leaf and water in a heavy pot. Bring to a steady boil and cook uncovered for at least 15 minutes, stirring occasionally.
- 02
Heat the red palm oil in a separate pan over medium heat. Add the onion and cook until softened.
- 03
Add the garlic and scotch bonnet chili, then stir in the tomato paste and cook until it darkens slightly.
- 04
Stir the base into the cassava leaf, reduce to a gentle simmer, and cook partly covered for 45 to 55 minutes, until the leaves are very tender and the stew has thickened.
- 05
Add the smoked fish and continue simmering for 10 minutes, until the fish is hot and flavors the stew.
- 06
Stir in the Maggi seasoning and salt and cook for 5 minutes more before serving hot.
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