Cassava Leaves | FoodieAtlas

Ingredients

2 lbs fresh cassava leaves, finely chopped (or 2 packs frozen cassava leaves, thawed)
1 large onion, finely chopped
4 cloves garlic, minced
1 inch piece of ginger, grated
1 can (14 oz) coconut milk
2 cups water or chicken broth
1/4 cup peanut butter
1 teaspoon ground cayenne pepper (optional, for heat)
2 tablespoons palm oil or vegetable oil
Salt and pepper to taste
Smoked fish or dried fish (optional, for added flavor)
1-2 bouillon cubes (optional, for extra flavor)

Instructions

Prepare the Cassava Leaves

If using fresh cassava leaves, ensure they are finely chopped. If using frozen, ensure they are thawed and drained.

Cook the Base

In a large pot, heat the palm oil or vegetable oil over medium heat.

Add the chopped onion, minced garlic, and grated ginger. Saut√© until the onion is soft and translucent.

Add the Leaves and Liquid

Add the chopped cassava leaves to the pot, stirring to combine with the onion mixture.

Pour in the coconut milk and water or chicken broth. Stir well.

Flavor the Dish

Add the peanut butter, ground cayenne pepper (if using), and bouillon cubes (if using). Stir until the peanut butter is fully incorporated.

If using smoked or dried fish, add it to the pot now.

Simmer

Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1-2 hours, stirring occasionally, until the cassava leaves are tender and the flavors are well combined.

Season and Serve

Season with salt and pepper to taste.