Cassava Leaf and Fish Stew
This São Toméan-style stew cooks cassava leaves with palm oil, tomato, dried fish, and smoked fish. Use commercially prepared, pounded cassava leaves and boil them thoroughly before the stew is finished.
Prep
30m
Cook
1h 15m
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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Stew
- 500gCassava Leaf (commercially prepared and pounded)
- 250gDried Fish (rinsed)
- 150gSmoked Fish (rinsed)
- 150gOnion (finely chopped)
- 15gGarlic (crushed)
- 70mlPalm Oil
- 200gTomato (chopped)
- 1pcsMalagueta Chili (finely chopped)
- 8gSalt (only if needed)
- 2gBlack Pepper
- 900mlWater
Garnish
- 15gFresh Coriander (chopped)
Cook through it
Method
Follow each step in order. Ingredient names are highlighted as you go.
- 01
Rinse the dried fish well and drain it.
- 02
Heat the palm oil in a large pot. Add the onion and cook until softened.
- 03
Stir in the garlic and malagueta chili, then add the tomato and cook until it breaks down.
- 04
Add the cassava leaf and water. Bring to a boil and cook steadily for 30 minutes, stirring occasionally.
- 05
Reduce to a simmer and continue cooking until the leaves are completely tender and the stew begins to thicken.
- 06
Add the dried fish and smoked fish and simmer gently until heated through and well combined.
- 07
Season with the black pepper and taste before adding the salt.
- 08
Finish with the fresh coriander and serve hot.
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