Cassava Leaf Sauce | FoodieAtlas

Ingredients

2 cups cassava leaves, finely chopped (or substitute with spinach if unavailable)
1 lb beef or chicken, cut into chunks
1 large onion, chopped
4 cloves garlic, minced
2 large tomatoes, chopped
1 bell pepper, chopped
1/2 cup palm oil (or vegetable oil)
1 teaspoon ground paprika
1 teaspoon ground black pepper
1 teaspoon ground cumin
1 teaspoon salt (adjust to taste)
4 cups beef or chicken broth
2 tablespoons tomato paste
1-2 Scotch bonnet peppers (optional, for heat)
Fresh cilantro, chopped (for garnish)

Instructions

Prepare the Meat

In a large pot, heat the palm oil (or vegetable oil) over medium heat. Add the beef or chicken chunks and cook until browned on all sides.

Add Aromatics

Add the chopped onion and minced garlic to the pot. Saut√© until the onion is soft and translucent.

Add Tomatoes and Spices

Stir in the chopped tomatoes, tomato paste, paprika, ground black pepper, ground cumin, and salt. Cook for about 5 minutes, allowing the tomatoes to break down and the spices to release their flavors.

Add Cassava Leaves

Add the finely chopped cassava leaves to the pot. Stir to combine with the meat and tomato mixture.

Add Broth and Simmer

Pour in the beef or chicken broth, stirring well. If using, add the Scotch bonnet peppers for heat.

Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-40 minutes, or until the meat is tender and the cassava leaves are well-cooked.

Adjust Seasoning

Taste and adjust seasoning with additional salt or pepper if needed.

Serve

Garnish with chopped fresh cilantro before serving.