Stewed Cassava Leaves

Serves 4-6

Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.

Ingredients:

red palm oil
1 large onion, chopped
2 tomatoes, chopped
1 1/2 lbs fresh ground cassava leaves
1 Tbsp peanut butter
water
salt
pepper

Method:

Thaw out some fresh ground cassava leaves.

Over medium heat, cook chopped onion in a drizzle of red palm oil.

Note how the oil stains the onions gold. Add tomatoes.

And the cassava leaves. The smell will transport you to hay-ville. If such a place exists.

Add enough water to keep things moist and sludgey, so that the mixture doesn’t burn. Bring to a simmer.

Stir in peanut butter.

Stew over low heat, covered, for about 30 minutes. Serve immediately with an Adventurous spirit.


Stewed Cassava Leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
Servings
4-6 people
Servings
4-6 people
Stewed Cassava Leaves
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Cassava leaves are highly fibrous, dense and grassy. We found ours frozen and “ground” at Ebutte Tropical Market – which saved us a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
Servings
4-6 people
Servings
4-6 people
Ingredients
  • red palm oil
  • 1 large onions , chopped
  • 2 tomatoes , chopped
  • 1 1/2 lb cassava leaves , freshly ground
  • 1 Tbsp peanut butter
  • water
  • salt
  • pepper
Servings: people
Units:
Instructions
  1. Thaw some fresh ground cassava leaves.
  2. Over medium heat, cook chopped onions in a drizzle of red palm oil.
  3. Add tomatoes and cassava leaves and water and bring to a simmer.
  4. Stir in peanut butter and stew over low heat, covered, for about 30 minutes.

9 Comments

  1. Janet Anderson says

    We ate this dish many times in Sierra Leone in the Peace Corps. Sadly, I never learned to like this dish!

  2. Pingback: Cassava Leaves « Nanay Miriam's "re-MISSION"

  3. Barb Clough says

    I found a similar recipe online but the woman who posted it used spinach, no tomato, and beef bouillon in water – very tasty! Called “Ngunza”

  4. I’ve been looking for this recipe for years, since I was a Peace Corps Volunteer in Zaire. I’m using your recipe but substituted spinach for the cassava leaves-it’s simmering now-I’m hoping it’ll taste as wonderful as the real thing in Zaire. Thanks for the recipe!

  5. AFong says

    I have grown some cassava in my backyard and I have heard that you can cook the leaves!!! I will try cooking this using your recipe. I hope it will turn out good!

    Thank you for sharing your recipe 😊

  6. Beulah Lumkwana says

    Where can I buy the cassava leaves from here in SA in the Eastern Cape in Port Elizabeth?
    Beulah

    • Phillip says

      Hi, I grow cassava in Nelspruit, must I supply fresh leaves or ground frozen leaves.
      Regards
      Phillip Botha
      076 754 8509

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.