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Recipes around the World
If using fresh cassava leaves, rinse and chop them. If using frozen, thaw them before use.
In a large pot, bring water to a boil and add the cassava leaves.
Boil for about 30 minutes to soften the leaves, then drain and set aside.
Heat the palm oil or vegetable oil in a large pot over medium heat.
Add the chopped onions, minced garlic, and minced ginger. Sauté until the onions are translucent and fragrant.
Stir in the ground peanuts or peanut butter, mixing well with the onions and spices.
Add the ground paprika, ground cumin, and dried thyme.
Pour in the chicken or vegetable broth and bring to a simmer.
Add the softened cassava leaves to the pot and stir well to combine.
If using hot peppers, add them during the last 15 minutes of cooking.
If using smoked fish or meat, add it to the pot and cook for an additional 15-20 minutes, allowing the flavors to meld.
Reduce the heat to low and let the dish simmer for about 45-60 minutes, or until the flavors are well combined and the leaves are tender.
Adjust seasoning with salt and black pepper to taste.
Garnish with fresh parsley or cilantro before serving.
Enjoy your meal!