Young cassava leaves pounded to a fine paste and slowly cooked with palm oil, garlic, dried fish, and hot peppers into a deeply green, richly flavored stew.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Pound cassava leaves in a mortar (or pulse in food processor) until finely ground.
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2
Boil the ground leaves in water for 20 minutes to remove bitterness. Drain.
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3
Heat palm oil in a pot. Saute onions and garlic until golden.
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4
Add soaked dried fish and eggplant. Cook 10 minutes.
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5
Add the boiled cassava leaves and enough water to create a thick stew. Add hot peppers.
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6
Simmer on low heat for 30 minutes, stirring occasionally. Serve with funje.
Did You Know?
Cassava leaves contain more protein per weight than cassava root, making kizaka a nutritional powerhouse.
Chef's Notes
Equipment Tips
- mortar and pestle or food processor
- large pot
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
funje, white rice
The Story Behind Kizaka
Kizaka demonstrates the ingenious Angolan approach to using every part of the cassava plant. While the root provides starch, the leaves deliver protein and vitamins. The laborious pounding process, traditionally done by women with large wooden mortars, is a communal activity accompanied by singing. This dish is eaten daily across Angola and is considered essential comfort food.
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