Cassava Leaf Stew

Cassava Leaf Stew is a typical West African and Central African delicacy made from simmered cassava leaves, peanut butter paste and meats. It is so easy to make and very flavorful yet tasty. It's known as "saka saka", "pondu", "mpondu" and "palava".

Cassava leaf stew is stable in countries like Liberia, Sierra Leone, Cameroon, Congo and more. This method of putting peanut butter is a typical Liberian and Sierra Leonean style.

This stew pairs excellently with heartier meat-based options like our African goat meat stew. 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.

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. Also, to ease the method, you can blend it. Cooking methods and ingredients differ according to the country or individual.

My best friend is from Sierra Leone, and her home was the first place I ate this. I didn't hesitate to ask for the recipe, which she gave me. I gained a "Salone" sister.

In the French-speaking part of Cameroon, it's called "Kwem," which is made with fresh corn and sometimes unsalted.

Where to buy Cassava Leaf?

If you are back in Africa, it's all over the market and farms. In the diaspora, it's often sold frozen in Asian markets, which is already ground or shredded. You will need to blend it again before cooking. For a snack, you'll love banana and cassava fritters.

Ingredients Used

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

What to serve with Cassava leaf

It's primarily served in white rice. But I heard in Congo, it's sometimes served with fufu. I have never tried that.