This recipe is courtesy of Chef Oumou Bah, author of the African Cuisine Made Easy cookbook. This is a very popular traditional West African dish and it is cooked almost every day. Cassava leaves soup is also called Saka Saka or Pondu. It can be made with peanut butter or coconut milk.
Cassava Leaf Stew Ingredients:
300g of Golden Tropics Cassava Flour
300g beef (or other meat), washed and cut into cubes
3-4 tablespoons of peanut butter
200ml Golden Tropics Pure Palm Oil
1 fish, any of your choice (tilapia or mackerel)
2 onions, finely chopped
3 fresh okra, finely chopped
Hot or chili Pepper, to taste
2 Maggi cubes
2 tablespoons crayfish, ground
4 cups water (1l)
Salt, to taste
You can substitute half of the water with coconut milk if you wish to vary this recipe. Adding the peanut butter is totally optional many people do not add it, but I love it in the sauce.
1. In a cooking pot, add the meat, fish, salt and 2 cups of water. Then bring it to boil for 10 minutes or until the fish is cooked. When the fish is done, remove it from the pot. Let it cool down and remove the bones from fish and set aside.
2. Add the cassava leaves in the pot. Let it simmer for 5 minutes and add another cup of water and peanut butter in the sauce.
3. Pour the palm oil in the sauce and add onion, chili pepper and bouillon cubes. Then simmer for 30 minutes on medium heat. You will need to stir the sauce occasionally to prevent it from burning
4. Return the fish in the pot and salt to taste.
5. Add the crayfish and okra. Stir well and cook for 15 minutes. Do not forget to stir occasionally until done.
When your stew is ready, you can serve it with rice and enjoy!!
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