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Cassava Leaves is a traditional dish from Equatorial Guinea, made from the leaves of the cassava plant, which are rich in nutrients. This flavorful vegetarian dish is often enjoyed during family gatherings and celebrations, highlighting the importance of cassava in the local diet. Typically served with rice or fufu, it showcases the country’s culinary heritage.
If using fresh cassava leaves, ensure they are finely chopped. If using frozen, ensure they are thawed and drained.
In a large pot, heat the palm oil or vegetable oil over medium heat.
Add the chopped onion, minced garlic, and grated ginger. Sauté until the onion is soft and translucent.
Add the chopped cassava leaves to the pot, stirring to combine with the onion mixture.
Pour in the coconut milk and water or chicken broth. Stir well.
Add the peanut butter, ground cayenne pepper (if using), and bouillon cubes (if using). Stir until the peanut butter is fully incorporated.
If using smoked or dried fish, add it to the pot now.
Bring the mixture to a boil, then reduce heat to low. Cover and simmer for about 1-2 hours, stirring occasionally, until the cassava leaves are tender and the flavors are well combined.
Season with salt and pepper to taste.
Enjoy your meal!
Cassava Leaves is a dish made from finely chopped cassava leaves cooked with coconut milk and spices, creating a rich and flavorful vegetarian meal.
Cassava Leaves is a staple in Equatorial Guinea, where cassava is widely cultivated and forms a significant part of the local cuisine.
Fresh or frozen cassava leaves, onion, garlic, ginger, coconut milk, water or chicken broth, and peanut butter.
The total time to make Cassava Leaves is between 80 to 150 minutes.
Cassava Leaves pair well with steamed rice, fufu, or grilled meats for a complete meal.