🇬🇦 Gabonese Cuisine

Feuilles de Manioc

Cassava Leaf Stew

Prep Time 2 hours
Servings 6
Difficulty Hard
Calories 434 kcal

Tender young cassava leaves pounded and slow-cooked with palm oil, smoked fish, and peanut paste into a thick, earthy stew bursting with umami.

Ingredients

Instructions

  1. 1 Pound cassava leaves in a mortar until very fine, or blend briefly.
  2. 2 Boil pounded leaves in water for 30 minutes, drain and squeeze out excess water.
  3. 3 Heat palm oil in a pot, sauté onion and garlic until fragrant.
  4. 4 Add peanut paste dissolved in 1 cup water, stir to combine.
  5. 5 Add cassava leaves, smoked fish, scotch bonnet, and bouillon cube.
  6. 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.