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.


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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.Stewed Cassava Leaves
Servings
4-6people
Servings
4-6people
Ingredients
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.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

2 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"

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