A hearty, nourishing soup packed with cassava leaves, sweet potatoes, okra, and tomatoes simmered in a savory broth. This comforting Congolese soup warms the soul and showcases local produce.
Ingredients
200g cassava leaves or spinach, chopped
2 sweet potatoes, peeled and cubed
200g okra, sliced
3 tomatoes, diced
1 large onion, diced
3 cloves garlic, minced
2 tbsp palm oil
1 scotch bonnet pepper
6 cups water
1 tsp salt
1/2 tsp black pepper
Fresh basil
Instructions
1Heat palm oil in a large soup pot. Saute diced onion for five minutes until softened. Add garlic and cook one minute until fragrant.
2Add diced tomatoes and the whole scotch bonnet pepper. Cook for five minutes until the tomatoes begin to break down and release their juices.
3Add sweet potato cubes and six cups of water. Bring to a boil, then reduce heat and simmer for fifteen minutes until sweet potatoes are almost tender.
4Add sliced okra and chopped cassava leaves or spinach. Stir well and continue simmering for fifteen more minutes until all vegetables are tender.
5Season with salt and black pepper. The soup should be thick and hearty with chunks of vegetables in a rich, slightly viscous broth from the okra.
6Ladle into deep bowls and garnish with fresh basil. Serve as a main course with crusty bread or alongside a plate of steamed rice.
Did You Know?
In the Republic of Congo, this soup is often the first solid food given to young children, gently introducing them to the flavors of Congolese cuisine.