Entree: Guinea – Lafidi (Hearty West African stew of cassava leaves slow-cooked with meat and peanut)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 20 min

Total 1 hr 40 min

Ingredients

- 1 lb (454 g) stewing beef, cut into 1-inch (2.5 cm) cubes
- 12 oz (340 g) cassava leaves, finely chopped (fresh or frozen packed)
- 4 tbsp (60 ml) palm oil or neutral vegetable oil
- 1 large onion, diced (about 8 oz / 225 g)
- 3 cloves garlic, minced (about 9 g)
- 1 tbsp (15 g) fresh ginger, grated
- 2 tbsp (30 g) tomato paste
- 1/2 cup (125 g) smooth peanut butter or 1/2 cup (60 g) ground roasted peanuts
- 3 cups (720 ml) beef stock or water
- 1 scotch bonnet or habanero pepper, left whole for flavor (optional)
- 1 tsp (5 g) smoked paprika
- 1 tsp (5 g) bouillon powder or 1 beef bouillon cube
- 1 tbsp (15 ml) lime or lemon juice
- 2 tbsp (30 g) chopped fresh parsley or cilantro (optional)
- Salt to taste
- Freshly ground black pepper to taste

Instructions

1. Season the beef cubes with salt and pepper. In a heavy pot or Dutch oven over medium-high heat, add 2 tbsp oil and brown the beef in batches until well-seared, about 6–8 minutes total; remove and set aside.
2. Lower heat to medium, add remaining 2 tbsp oil, then sauté the diced onion until soft and translucent, about 5 minutes. Add garlic and ginger and cook 1 minute until fragrant.
3. Stir in the tomato paste and smoked paprika; cook 2 minutes to deepen the flavor. Return the seared beef to the pot and add the beef stock and bouillon.
4. Bring to a gentle simmer, cover, and cook until beef is tender, about 45–60 minutes depending on cut. Add more water if necessary to maintain a saucy consistency.
5. Whisk the peanut butter with a few tablespoons of hot cooking liquid to loosen, then stir into the pot along with the chopped cassava leaves and whole scotch bonnet (if using).
6. Simmer uncovered for 15–20 minutes, stirring occasionally, until cassava leaves are tender and the sauce has thickened. Adjust salt and pepper to taste; remove and discard the whole scotch bonnet.
7. Stir in lime or lemon juice and chopped parsley or cilantro if using. Serve hot over white rice, fufu, or boiled plantains.