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.
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.
- Cassava Leaf
- Palm oil
- Peanut butter or ground groundnut
- Beef and Tripe
- Smoked fish
- 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.
Cassava Leaf Stew
- 500g Cassava leaves pounded, ground or blended
- 1 lb Beef and Tripe
- 1 cup Smoked fish
- ½ cup Peanut butter or paste
- 2 Habanero peppers optional
- 1 large Onion chopped, and divided.
- 3 tbsp Crayfish
- 1-2 cups Palm oil
- 2 tsp Seasoning powder
- 1 tsp Salt
- 3 cups Water
- Add the beef, salt, seasoning powder, and some diced chopped onion. Mix well with a spoon until the meat is well coated.
- Do not add water yet. Allow the meats to start cooking and release moisture.
- Now add some water and let it cook on high heat till tender. Make sure you still have some broth to cook the stew.
- Add the smoked fish, ground or blended cassava leaves and the remaining onion. Stir and let it cook for 10 minutes.
- Add the peanut butter, peppers, palm oil and crayfish. Stir well and add a little water if you need it.
- Simmer on low heat for another 5-10 minutes.
- Serve on boiled rice.