Feuilles de Manioc
Feuilles de Manioc (FUH-yuh duh mah-nee-OHK)
Cassava Leaf Stew
Tender young cassava leaves pounded and slow-cooked with palm oil, smoked fish, and peanut paste into a thick, earthy stew bursting with umami.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
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1
Pound cassava leaves in a mortar until very fine, or blend briefly.
-
2
Boil pounded leaves in water for 30 minutes, drain and squeeze out excess water.
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3
Heat palm oil in a pot, sauté onion and garlic until fragrant.
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4
Add peanut paste dissolved in 1 cup water, stir to combine.
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5
Add cassava leaves, smoked fish, scotch bonnet, and bouillon cube.
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6
Simmer on low heat for 45 minutes, stirring occasionally. Serve with fufu or rice.
Did You Know?
Pounding cassava leaves was traditionally a communal activity where women would gather and pound together while singing.
Chef's Notes
Equipment Tips
- mortar and pestle
- large pot
- wooden spoon
Garnishing
palm oil drizzle
Accompaniments
fufu, boiled cassava, white rice
The Story Behind Feuilles de Manioc
Cassava leaf stew is a daily staple across Gabon and Central Africa. The Bantu peoples who settled the region brought cassava cultivation techniques, and the leaves became as valued as the roots. This dish represents the resourceful philosophy of Gabonese cooking, where nothing is wasted.
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