Entree: Liberia – Cassava Leaf (Thick, savory stew of pounded cassava leaves cooked with meat, smoked fish, palm oil, and peanut for richness)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 30 min

Total 1 hr 50 min

Ingredients

- 1 lb (454 g) pounded cassava leaves (fresh and pounded) or frozen cassava leaf paste
- 1 lb (454 g) beef, cut into 1-inch (2.5 cm) chunks
- 6 oz (170 g) smoked dried fish, flaked (optional)
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 small Scotch bonnet or habanero pepper, whole or chopped (adjust to heat preference)
- 1 medium tomato, chopped
- 2 tbsp (30 ml) palm oil
- 1/4 cup (60 ml) creamy peanut butter (or 1/3 cup (80 g) ground roasted peanuts)
- 1 cup (240 ml) beef or chicken stock, plus more as needed
- 1 tsp (5 ml) salt, or to taste
- 1/2 tsp (2.5 ml) ground black pepper

Instructions

1. In a heavy pot, brown the beef chunks in a little oil over medium-high heat until sealed on all sides, about 6–8 minutes. Remove and set aside.  
2. In the same pot, add the palm oil and sauté the chopped onion until soft, about 4 minutes. Add the minced garlic and cook 30 seconds. Stir in the chopped tomato and cook until softened, about 3 minutes.  
3. Return the beef to the pot, add the stock, and bring to a simmer. Reduce heat to low, cover, and cook gently until the beef is tender, about 45–60 minutes, adding water or stock if necessary.  
4. Once the beef is nearly tender, stir in the pounded cassava leaves and whole or chopped pepper. Mix thoroughly, then add the flaked smoked fish if using.  
5. Dissolve the peanut butter in a little warm stock to loosen it, then stir into the pot. Simmer uncovered over low heat, stirring occasionally, until the cassava leaves are fully cooked and the stew thickens, about 20–30 minutes. Add additional stock or water if the mixture becomes too thick.  
6. Season with salt and black pepper to taste. Continue to simmer 5 minutes to meld flavors. Serve hot with rice, fufu, or boiled cassava.