RCI-VG.004.1228.001
Sierra Leonean Cassava Leaves
Sierra Leonean Cassava Leaves from the Recidemia collection
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- bundles of cassava leaves (or pounded frozen leaves)2 unit
- 1 lb
- 2 unit
- 1 cup
- palm oil/coconut or vegetable oil½ pint
- peanut butter paste to taste1 unit
- 1 large
- 2 unit
- 2 cups
Method
1
Prepare the cassava leaves by washing thoroughly if using fresh bundles, or thaw frozen leaves if using pounded frozen cassava leaves.
2
Cut the meat into bite-sized chunks, approximately 1-2 inches, and set aside.
3
Dice the large onion finely and slice the red peppers into strips, removing seeds and membranes.
4
Heat the palm oil or coconut oil in a large pot over medium-high heat.
2 minutes
5
Add the diced onion to the hot oil and fry until softened and golden, stirring occasionally.
3 minutes
6
Add the meat chunks to the pot and brown on all sides, breaking up the meat as it cooks.
8 minutes
7
Stir in the red peppers and dried fish, cooking for 2 minutes to release their flavors.
8
Pour in the water and bring to a boil, then reduce heat to medium and simmer for 10 minutes to tenderize the meat.
10 minutes
9
Dissolve the peanut butter paste in a small bowl with a few tablespoons of the cooking liquid, then stir it into the pot until well combined.
10
Add the cassava leaves and cooked beans to the pot, stirring well to incorporate all ingredients.
1 minutes
11
Simmer uncovered for 10-15 minutes, stirring occasionally, until the cassava leaves are tender and the flavors meld together.
12 minutes
12
Taste and adjust seasoning as needed, then serve hot as a main dish, typically accompanied by rice.