This is Cassava leaf sauce
Network Food@foodnetwork
1 month ago
Cassava Leaf Sauce is a popular dish in several West and Central African countries, especially in Guinea**, Guinea-Bissau and Sierra Leone. It is a hearty, flavorful dish typically made with cassava leaves, palm oil, meat, and other ingredients, and served with rice or fufu. Here's how to prepare Cassava Leaf Sauce, Sierra Leonean or Guinean style**:
Ingredients
- **Cassava leaves** (fresh or frozen) – 500g (chopped finely)
- **Palm oil** – ½ to 1 cup (authentic flavor, but you can reduce for a lighter version)
- **Meat** (beef, chicken, or goat) – 500g, cut into bite-sized pieces
- **Smoked fish or dried fish** – 100g (optional, for added flavor)
- **Groundnut (peanut) paste** – ½ cup (optional, adds creaminess)
- **Onions** – 2 large, chopped
- **Tomatoes** – 2 large, diced
- **Scotch bonnet pepper** – 1-2 (to taste), chopped
- **Garlic** – 3 cloves, minced
- **Stock cubes** (Maggi or similar) – 2-3 cubes
- **Salt and pepper** – to taste
- **Water** – about 2 cups (for boiling)
Instructions
1. **Prepare the Cassava Leaves**:
- If using fresh cassava leaves, ensure they are washed thoroughly, then pound or blend them until they become a fine, smooth paste. Frozen cassava leaves may already be ground, but still ensure they are fully thawed.
2. **Cook the Meat and Fish**:
- In a large pot, add the meat and smoked or dried fish. Season with salt, stock cubes, and a little water. Bring to a boil, then reduce the heat and simmer until the meat is tender. This usually takes about 30-45 minutes depending on the type of meat used.
- Once the meat is nearly done, remove the fish (if using), as it can break apart in the sauce. Set it aside to add later.
3. **Prepare the Sauce Base**:
- In a separate pan, heat the palm oil over medium heat. Add the chopped onions, garlic, and scotch bonnet pepper. Sauté until the onions are soft and translucent.
- Add the diced tomatoes and cook until they break down and form a rich, flavorful sauce, stirring frequently.
4. Add the Cassava Leaves
- Add the cassava leaves to the onion and tomato mixture. Stir well to combine and let the cassava leaves cook down in the sauce for about 10 minutes.
- If you’re using groundnut paste, stir it into the cassava leaf mixture at this stage to add creaminess.
5. Combine with the Meat
- Transfer the cassava leaf mixture into the pot with the meat and simmer together. Add the reserved fish back into the pot and stir gently to combine.
- Add water gradually as needed to reach your desired consistency (some like it thick, while others prefer it more soupy).
- Allow everything to simmer together for about 30 minutes, stirring occasionally to ensure the sauce thickens and all the flavors meld together.
6. Season and Serve
- Taste the sauce and adjust the seasoning with more salt, pepper, or stock cubes as necessary. You can also add more scotch bonnet for extra heat.
- Once the sauce is rich, flavorful, and well-cooked, remove it from the heat.
Serving Suggestions
- **Cassava Leaf Sauce** is traditionally served with **rice** or **fufu** (cassava or yam-based starch). It can also be eaten with **boiled plantains** or **yam**.
- Garnish with extra smoked fish or hot sauce for a more intense flavor experience.
Variations
- Guinean/Guinea-Bissau Style: This version may include additional ingredients like okra or bitter eggplant, adding more texture to the dish.
- Sierra Leonean Style Groundnut paste is commonly used to create a creamy texture, though some omit it for a lighter sauce. Beef, goat, or chicken is typically used as the base protein.
- Vegetarian Version You can skip the meat and fish entirely, replacing them with mushrooms, tofu, or other vegetables like eggplant for a plant-based variation.
Cassava Leaf Sauce dish is hearty, earthy, and rich in flavors, reflecting the soul of West and Central African cuisine. It's a true comfort food loved across the region!
Photos belong to respective owners
