Cassava Leaf Stew

4.89 from 9 votes

Cassava Leaf Stew is a typical West African and Central African delicacy made from simmered cassava leaves, peanut butter paste and meats.

Prep Time15

Cook Time40

Course: Main Course

Cuisine: African

Servings: people

Calories: 465kcal

Author: Claudy

Add the beef, salt, seasoning powder, and some diced chopped onion. Mix well with a spoon until the meat is well coated.
1 lb Beef and Tripe, 1 large Onion, 2 teaspoon Seasoning powder, 1 teaspoon Salt, 3 cups Water
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.
1 cup Smoked fish, 500g Cassava leaves
Add the peanut butter, peppers, palm oil and crayfish. Stir well and add a little water if you need it.
½ cup Peanut butter or paste, 2 Habanero peppers, 3 tablespoon Crayfish, 1-2 cups Palm oil
Simmer on low heat for another 15-30 minutes till well cooked.
Serve on boiled rice.

Cassava Leaves: If using frozen cassava leaves, re-blend them for a smoother texture. Fresh leaves should be pounded finely before cooking.
Flavor Boost: Add smoked fish, dried shrimp, or smoked turkey for that authentic smoky depth.
Spice Control: For a true Liberian cassava leaves flavor, increase the hot peppers; for Sierra Leone cassava leaves, add more peanuts and palm oil.
Prevent Sticking: Stir often as the stew thickens to avoid burning at the bottom.
Serving Tip: Best enjoyed with steamed white rice, fried plantains, or fufu.