A thick, deeply savoury soup made from finely ground cassava leaves slow-cooked with smoked fish, palm oil, and scotch bonnet peppers — Liberia's national dish.
Instructions
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1
Wash and finely grind or blend cassava leaves until very smooth.
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2
Boil ground leaves in water for 30 minutes to remove bitterness.
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3
In a separate pot, heat palm oil and sauté onions until soft.
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4
Add smoked fish, dried fish, crayfish, peppers, and bouillon.
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5
Add the boiled cassava leaves. Stir well and simmer on low for 1 hour, stirring occasionally.
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6
Season with salt and serve with fufu or rice.
Did You Know?
Liberians say you can judge someone's character by how finely they grind their cassava leaves — patience and care show in every spoonful.
The Story Behind Cassava Leaf Soup
Cassava leaf soup is considered the national dish of Liberia, tracing back to the earliest farming communities. The laborious process of grinding and slow-cooking the leaves has been passed down through generations, representing the patience and communal spirit at the heart of Liberian food culture.
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