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Cassava Leaf is a beloved dish in Liberia, made from finely chopped cassava leaves that are rich in nutrients. Often served during family gatherings and special occasions, this hearty dish showcases the vibrant flavors of Liberian cuisine. It is typically enjoyed with rice or other starchy sides, making it a staple in many households.
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.
In the same pot, add the remaining palm oil. Sauté the chopped onion, garlic, and ginger until the onions are translucent.
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.
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.
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.
Taste and adjust seasoning with salt if needed.
Serve the Cassava Leaf hot with rice or fufu.
Enjoy your meal!
Cassava Leaf is a traditional Liberian dish made primarily from the leaves of the cassava plant, cooked with spices and often accompanied by meat.
Cassava Leaf originates from the cassava plant, which is widely grown and consumed in Liberia, forming an essential part of the local diet.
Key ingredients include cassava leaves, beef, palm oil, onions, garlic, ginger, and tomatoes.
The total time to make Cassava Leaf is between 75-95 minutes.
Cassava Leaf is commonly served with rice, fufu, or boiled plantains, complementing the dish's rich flavors.