Cassava Leaf Stew

Cassava Leaf Stew is a classic West African dish, especially loved in Sierra Leone and Liberia. Made with ground cassava leaves, palm oil, peanut butter, and a mix of meats or fish, this stew is rich, nutty, and smoky. Also called saka saka, pondu, mpondu, or palava sauce, it’s a one-pot comfort food that pairs perfectly with rice or fufu.

Recipe Highlights

• ⏱ Cook Time: 1 hour
• 🍽 Servings: 6
• 🌍 Origin: Sierra Leone & Liberia
• 🔥 Flavor Profile: Rich, nutty, spicy, and smoky

Cassava leaf stew is a staple in countries such as Liberia, Sierra Leone, Cameroon, the Democratic Republic of the Congo, and others. This method of putting peanut butter is a typical Liberian and Sierra Leonean style. If you love cassava leaves, try this easy potato leaf stew or this cassava snack made with grated cassava.

Let me tell you a little story. I first discovered cassava leaf stew through a Sierra Leonean friend at work who shared her homemade dish with me. The rich, nutty flavor of Sierra Leonean cassava leaves simmered in palm oil, accompanied by smoked fish, left a lasting impression.

She invited me to her house and taught me hands-on. Since then, it has become a staple in our home, where we explore both Liberian cassava leaves and Sierra Leonean styles, each bringing its unique taste of West African tradition. In the French-speaking part of Cameroon, it's called "Kwem," which is made with fresh corn and sometimes unsalted.

For those seeking a spicier kick, consider serving it alongside the spicy Mbongo Tchobi stew. To create a balanced, protein-rich meal, complement the cassava leaf stew with our flavorful African beans stew, a vegetarian favorite.

Why You'll Love This Recipe

• One-pot comfort food is perfect for family dinners and gatherings.
• Authentic taste of West Africa: Cassava leaves, palm oil, smoked fish bring out the rich, nutty, and smoky flavours of Sierra Leone and Liberia.
• Customizable: Make it spicier (Liberian style) or richer with smoked fish and peanuts (Sierra Leone style).
• Nutritious – Cassava leaves are high in protein, fiber, and vitamins, making this both delicious and wholesome.
• Versatile – Serve it with rice, plantains, or fufu for a traditional experience.

What is Cassava Leaf?

This is the leaf from Yuca. Yuca is also used in making foods like garri, fufu, and flour, and it's also eaten as it is. The leaves are harvested, washed, and pounded. Additionally, to make the method easier, you can blend it. Cooking methods and ingredients differ according to the country or individual.

Ingredients Used

• Cassava Leaf
• Onion
• Palm oil
• Peanut butter or ground groundnut
• Salt
• Beef and Tripe
• Smoked fish
• Crayfish
• Seasoning powder
• Habanero peppers

How to make Cassava Leaf Stew

1. Prepare the meats: Boil the meats with the seasoning powder, salt, and onion until tender.

2. Add the blended cassava leaves, with more onion, and allow to simmer.

3. Add peanut butter, allow to simmer until well-cooked.

4. Add palm oil and crayfish, then reduce the heat and cook for 30–40 minutes, stirring occasionally to prevent sticking. Add water as needed.

Recipe Tips and Variations

• Frozen vs Fresh: Frozen cassava leaves (found in African/Caribbean markets) save prep time. If using fresh, pound or grind them finely.
• Vegetarian Option: Replace meat with mushrooms, smoked tofu, or extra groundnuts.
• Flavor Boost: Add dried shrimp or smoked turkey for smoky depth.
• Texture Tip: Stir the stew frequently to prevent sticking, especially as it thickens.

Recipe FAQs

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