Liberian Cassava Leaf

Wash the cassava leaves thoroughly under running water, removing any debris and tough stems, then chop finely and set aside.

Rinse the fresh meat and dried fish separately, then cut the fresh meat into bite-sized chunks.

Peel and finely chop the large onion into small pieces for the base of the dish.

Heat the palm oil in a large, heavy-bottomed pot over medium heat for 1-2 minutes until hot but not smoking.

Add the chopped onion to the hot palm oil and sauté for 2-3 minutes until softened and fragrant.

Add the fresh meat chunks and dried fish to the pot, stirring well to combine with the oil and onions, and cook for 3-4 minutes.

Crumble the chicken bouillon cubes directly into the pot and stir to distribute evenly throughout the meat and oil.

Add the dry meat to the pot along with the bitter balls (county pepper) to taste, stirring well to incorporate all ingredients.

Sprinkle the soda into the pot and stir—this helps tenderize the meat and balance the flavors.

Add the chopped cassava leaves in batches, stirring well after each addition to combine with the palm oil and other ingredients, then cook for 25-30 minutes until the leaves are very tender.

Taste the cassava leaf and adjust seasoning as needed, adding more bitter balls or bouillon if desired, then simmer for the final 5 minutes to meld flavors.

Transfer the cassava leaf to a serving dish while still warm and serve as a main course with rice or cassava bread.