Cassava Leaf

Ingredients

2 cups cassava leaves (fresh or frozen, finely chopped)
1 lb (450g) beef, cut into bite-sized pieces
1/2 cup palm oil (or vegetable oil if unavailable)
1 large onion, chopped
3 cloves garlic, minced
1 tablespoon fresh ginger, minced
2 large tomatoes, chopped
1-2 hot peppers (optional, for heat)
1 teaspoon ground paprika
1/2 teaspoon ground black pepper
1/2 teaspoon ground thyme
1 tablespoon bouillon powder or 1-2 bouillon cubes (optional, for added flavor)
Salt to taste
4 cups water or beef broth
1 cup cooked rice or fufu (for serving)

Instructions

Prepare the Meat

In a large pot, heat 2 tablespoons of palm oil over medium heat. Add the beef pieces and brown them on all sides. Remove the beef and set aside.

Cook the Aromatics

In the same pot, add the remaining palm oil. Saut√© the chopped onion, garlic, and ginger until the onions are translucent.

Add Tomatoes and Spices

Stir in the chopped tomatoes and cook for about 5 minutes until they start to break down.

Add the ground paprika, black pepper, thyme, and hot peppers if using. Mix well.

Simmer the Meat

Return the browned beef to the pot. Add the water or beef broth and bouillon powder or cubes if using.

Bring to a boil, then reduce the heat and simmer for about 30 minutes, or until the meat is tender.

Add Cassava Leaves

Stir in the finely chopped cassava leaves. Cover and simmer for an additional 30-45 minutes, stirring occasionally. If the mixture becomes too thick, you can add more water or broth as needed.

Adjust Seasoning

Taste and adjust seasoning with salt if needed.