Entree: Sierra Leone – Northern Culinary Region – Cassava Leaves (Hearty stew of pounded cassava leaves cooked with meat, smoked fish, palm oil and seasonings)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 1 hr 45 min

Total 2 hrs 5 min

Ingredients

- 1 lb (454 g) fresh cassava leaves, finely chopped or pounded (or 1 lb / 454 g frozen, thawed)
- 1 lb (454 g) beef, stewing cut, trimmed and cut into 1 in (2.5 cm) pieces
- 8 oz (225 g) smoked fish, deboned and flaked (such as smoked mackerel)
- 1/3 cup (80 ml) palm oil
- 1 medium onion, chopped
- 3 garlic cloves, minced
- 1 tbsp (15 g) ginger, grated
- 2 scotch bonnet peppers, whole or chopped to taste
- 1/4 cup (60 g) smooth peanut butter (or 1/4 cup / 60 g ground roasted peanuts)
- 2 cups (480 ml) beef or chicken stock
- 2 tbsp (30 g) tomato paste
- 1 tbsp (8 g) ground crayfish (optional but traditional)
- 1 tsp (5 ml) bouillon powder or 1 stock cube
- 1 tsp (5 ml) salt, plus more to taste
- 1/2 tsp (2.5 ml) freshly ground black pepper
- 1 tbsp (15 ml) vegetable oil (for initial browning, optional)

Instructions

1. Heat vegetable oil in a heavy pot over medium-high heat. Brown the beef pieces on all sides, working in batches if needed, about 6–8 minutes. Remove and set aside.
2. In the same pot add palm oil and sauté chopped onion until soft, about 5 minutes. Add minced garlic and grated ginger and cook 1 minute until fragrant.
3. Stir in tomato paste and ground crayfish, then return the beef to the pot. Add stock and bouillon, bring to a simmer, cover and cook until beef is nearly tender, about 45–60 minutes depending on cut.
4. Add the chopped cassava leaves, flaked smoked fish, scotch bonnet peppers and peanut butter. Stir to combine, thinning with water or stock if too thick. Simmer uncovered for 20–30 minutes, stirring occasionally, until leaves are tender and flavors meld.
5. Adjust seasoning with salt and black pepper; remove whole scotch bonnets if left whole for milder heat. Cook a final 5–10 minutes to allow oil to separate slightly and stew to thicken.
6. Serve hot with rice, fufu, or boiled cassava according to preference.