Cassava leaves is a popular dish in Sierra Leone, The Gambia and Guinea, it leaves are highly fibrous, dense and grassy. I found my frozen and “ground” at Serrekunda Market – which saved me a lot of sweat around a mortar and pestle. You could easily double the aromatics in this recipe as the flavors rather get lost behind the domineering cassava.
25 minPrep Time
30 minCook Time
55 minTotal Time
- red palm oil
- 1 large onion, chopped
- 2 tomatoes, chopped
- 1 1/2 lbs fresh ground cassava leaves
- 1 Tbsp peanut butter
- Thaw out some fresh ground cassava leaves.
- Over medium heat, cook chopped onion in a drizzle of red palm oil.
- Note how the oil stains the onions gold. Add tomatoes.
- And the cassava leaves.
- Add enough water to keep things moist and sludgy, so that the mixture doesn’t burn.
- Bring to a simmer.
- Stir in peanut butter.
- Stew over low heat, covered, for about 30 minutes.
- Serve immediately with an Adventurous spirit.
Courtesy of Samuel Samura.
Samuel Samura is a native from West Africa, he writes on various topics, including health, fitness, African cultures etc.
He is the author of ‘Meeting the cheeky bumsters of The Gambia‘ an article that throws light on some of the things to expect when visiting The Gambia as a tourist.