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.
200 Gram, cut into cubes (or any meat)
Blended cassava leaves
Palm oil/Peanut oil
1 , blended
2 (Chicken Seasoning or Maggi Jumbo)
3 , finely chopped
Smoked fish powder
1 Tablespoon (Optional)
1. Place a saucepan on flame, add meat, fish, salt, and 1 cup of water. Bring it to a boil and cook for 5-10 minutes.
2. Remove the fish from water when done and then add the cassava leaves in the saucepan with meat. Cook for another 5 minutes or just until it starts to boil.
3. Add another cup of water and peanut butter and cook for 5 minutes.
4. Pour palm oil, and add onion, chili, and bouillon cube. Lower the heat and allow it to simmer.
5. Remove the bones from the precooked fish and add in to the sauce.
6. Season with salt and 1 tablespoon of smoked fish powder(if using) and then add okra. Let it simmer for 10-15 minutes, stirring regularly.
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!