Entree: Sierra Leone – Southern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with palm oil, ground peanuts, and protein)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 1 hr 10 min

Total 1 hr 30 min

Ingredients

- 1 lb (454 g) cassava leaves, fresh pounded or frozen chopped
- 1 lb (454 g) beef stew meat, cut into 1-inch (2.5 cm) cubes
- 6 oz (170 g) smoked fish, flaked (optional, can substitute with additional meat)
- 3 tbsp (45 ml) palm oil
- 1 large onion (8 oz / 225 g), chopped
- 3 cloves garlic (9 g), minced
- 1 tbsp (15 g) fresh grated ginger
- 1 scotch bonnet or small hot pepper (about 5 g), seeded and minced (adjust to heat preference)
- 1/2 cup (120 g) ground peanuts or smooth peanut butter
- 2 tbsp (30 g) tomato paste
- 2 cups (480 ml) beef stock or water
- 1 beef bouillon cube (or 1 tsp / 5 g bouillon powder)
- 1/2 tsp (1.5 g) ground black pepper
- Salt to taste
- 2 tbsp (30 g) chopped fresh parsley or chopped spring onions for garnish

Instructions

1. If using fresh cassava leaves, finely pound or chop them until soft. If using frozen, thaw and squeeze out excess water. Set aside.
2. In a heavy pot, heat 1 tbsp (15 ml) palm oil over medium-high heat. Brown the beef cubes in batches, about 4–6 minutes per batch, then remove and set aside.
3. Lower heat to medium; add remaining 2 tbsp (30 ml) palm oil. Sauté onion until translucent, 6–8 minutes. Add garlic, ginger, and minced scotch bonnet and cook 1–2 minutes until fragrant.
4. Stir in tomato paste and cook briefly, then add ground peanuts or peanut butter and mix until combined. Return the browned beef to the pot.
5. Pour in beef stock, add bouillon cube and black pepper, and bring to a simmer. Cover and cook until beef is nearly tender, about 30–40 minutes depending on meat.
6. Add the pounded cassava leaves and flaked smoked fish (if using) to the pot, stirring to incorporate. If the stew is too thick, add a bit more water or stock to reach a saucy consistency.
7. Simmer uncovered for another 15–25 minutes, stirring occasionally, until leaves are fully tender and flavors have melded. Taste and adjust salt and heat.
8. Garnish with chopped parsley or spring onions and serve hot with steamed rice, boiled yam, or fufu.