Tender cassava leaves slow-cooked with groundnuts and smoked fish into a thick, nutrient-rich stew that exemplifies Central African village cooking.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
If using fresh cassava leaves, pound them thoroughly in a mortar until very fine. Frozen pre-pounded leaves can be thawed and used directly.
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2
Heat palm oil in a large pot. Sauté onions until softened, about five minutes.
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3
Add pounded cassava leaves and water. Bring to a boil, then reduce heat and simmer for thirty minutes.
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4
Stir in groundnut paste, mixing thoroughly to prevent lumps from forming in the stew.
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5
Add flaked smoked fish and chilli peppers. Continue simmering for twenty more minutes until the stew is thick and the leaves are fully tender.
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6
Adjust salt to taste and serve hot over gozo or with boiled plantains.
Did You Know?
Cassava leaves contain more protein than the cassava root itself and are a nutritional powerhouse.
Chef's Notes
Equipment Tips
- large pot
- mortar and pestle or blender
Garnishing
palm oil drizzle
Accompaniments
gozo, boiled plantains
The Story Behind Bokoko
Bokoko is a testament to Central African resourcefulness — using every part of the cassava plant. While the root becomes gozo, the leaves are pounded and slow-cooked into this rich stew with groundnuts and smoked fish. The long cooking time is essential to neutralise naturally occurring compounds in raw cassava leaves.
On the Calendar: An everyday dish, especially common in rural areas where cassava grows abundantly.
Then & Now: Frozen pre-pounded cassava leaves are now available in urban markets, dramatically reducing preparation time.
Legacy: Bokoko embodies the zero-waste philosophy of Central African cooking, turning humble leaves into a deeply nourishing meal.
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