Cassava Leaf Stew

Pounded cassava leaves with palm oil, fish and meat.

Ingredients

• 700 g Cassava leaves
• ¾ cup Red palm oil
• 500 g Beef
• 200 g Smoked fish
• ½ cup Peanut butter
• 2 Onions
• 2 Scotch bonnet
• 3 tbsp Crayfish powder
• 2 tsp Salt
• 4 cups Water

Method

1. Pound the leaves — Pound the cassava leaves very fine.
2. Boil thoroughly — Cook them in water for 45 minutes — cassava leaves must always be cooked well.
3. Add meat — Add the beef, smoked fish, onion and crayfish and cook 30 minutes.
4. Add palm oil — Stir in the palm oil and peanut butter loosened with hot water.
5. Simmer — Cook 30 minutes more until the oil rises to the surface.
6. Cassava Leaf is ready — Season and serve over rice.

More Sierra Leone recipes

• Groundnut Stew