African Cassava Leaves Stew Recipe Video
There are some dishes that we never get enough of and there’s one among them that I really enjoy eating all day long. This recipe has been one of my favorite among the most popular recipes in Africa. Before, I used to think that cassava leaves sauce had its origins from Guinea but I’ve now realized that almost all African countries cook this sauce and I still can’t find where it came from. But the cooking process varies from one country to another: some add chicken in the sauce, others beef or smoked fish. Anyway we all enjoy this sauce when it is served with rice.
Ingredients
Blended Cassava Leaves - 200 grams
Beef OR Any Meat - 200 grams, cut into cubes
Peanut Butter - 3 tablespoons
Palm Oil OR Peanut Oil - 100 milliliter
Fish - 1, small
Onion - 1, blended
Okra - 3, finely cut
Chili - adjust to your taste
Salt - to taste
Chicken Seasoning OR Maggi Jumbo - 2
Smoked Fish Powder - optional
Directions
MAKING
1. Add the meat in the saucepan with the fish.
2. Add salt and 1 cup of water, and then bring to boil for 5- 10 minutes.
3. When the fish is ready remove it.
4. Add the cassava leaves in the saucepan.
5. Wait another 5 minutes, just to let the leaves boil a little bit.
6. Add another cup of water and peanut butter in the sauce and wait for 5 minutes.
7. Add the palm oil, the onion, the chili, the chicken seasonings and lower the heat because the sauce can easily get burned.
8. Let it simmer at a very low heat.
9. Remove the bones from the precooked fish and add in the sauce.
10. Add salt to your taste, 1 tablespoon of smoked fish powder if you have and the okra.
11. Stir it and let it simmer for 10 or 15 minutes (Don’t forget to stir it regularly).
SERVING
12. When it’s ready serve with rice and Enjoy!
1. Add the meat in the saucepan with the fish.
2. Add salt and 1 cup of water, and then bring to boil for 5- 10 minutes.
3. When the fish is ready remove it.
4. Add the cassava leaves in the saucepan.
5. Wait another 5 minutes, just to let the leaves boil a little bit.
6. Add another cup of water and peanut butter in the sauce and wait for 5 minutes.
7. Add the palm oil, the onion, the chili, the chicken seasonings and lower the heat because the sauce can easily get burned.
8. Let it simmer at a very low heat.
9. Remove the bones from the precooked fish and add in the sauce.
10. Add salt to your taste, 1 tablespoon of smoked fish powder if you have and the okra.
11. Stir it and let it simmer for 10 or 15 minutes (Don’t forget to stir it regularly).
SERVING
12. When it’s ready serve with rice and Enjoy!
Editors Review
For all those, who prefer to get adventurous with their palate here is an African Cassava Leaves Stew. This is a unique recipe and you should be open for different flavors to try it. Watch this recipe video, where it is prepared with meat, fish and peanuts. Looks interesting!Chef
