Bokoko — Print Recipe — The Culinary Codex

Tender cassava leaves slow-cooked with groundnuts and smoked fish into a thick, nutrient-rich stew that exemplifies Central African village cooking.

Ingredients

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.
2 Heat palm oil in a large pot. Sauté onions until softened, about five minutes.
3 Add pounded cassava leaves and water. Bring to a boil, then reduce heat and simmer for thirty minutes.
4 Stir in groundnut paste, mixing thoroughly to prevent lumps from forming in the stew.
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.
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.