Cassava Leaf Stew is a traditional Sierra Leonian recipe for a classic stew of beef or goat in a cassava leaf, aubergine, dried fish, peanut butter and red palm oil base. The full recipe is presented here and I hope you enjoy this classic Sierra Leonian version of: Cassava Leaf Stew.
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Cassava leaf stew is considered to be the national dish of Sierra Leone
Ingredients:
500g bone-in goat or beef, cut into bite-sized cubes
1 tbsp oil
2 onions, peeled and coarsely chopped
2 Maggi stock cubes divided Maggi
750ml of water, divided
2 medium aubergines peeled and roughly chopped
3 tbsp dried smoked fish flakes or 3 tbsp crayfish powder
Scotch bonnet chilli
5 tbsp smooth peanut butter
180ml red palm oil
500g shredded and pounded cassava leaves
salt and freshly-ground black pepper, to taste
Method:
Combine the beef, 1 tbsp of onion, 1/2 a Maggi stock cube, crumbled, the oil, 80ml water and a pinch of salt to a large stock pot. Mix well then bring to a boil, reduce to a simmer, cover and cook for about 25 minutes until the meat is cooked through.
At this point remove the meat and set aside, also reserve the cooking liquid.
Whilst the meat is cooking, combine the aubergine, remaining onion, fish flakes, chilli and 180ml water in a high-powdered blender. Process to a purée then scrape the mixture into a pan, adding the remaining stock cubes and water along with the peanut butter and red oil.
Mix well to combine then bring to a boil over high heat. Reduce to a simmer and cook gently for 30 minutes, stirring occasionally.
At this point stir in the cassava leaves and the reserved meat stock. Bring back to a boil, reduce to a simmer and cook for 30 minutes.
Ten minutes before the cassava leaves are done add in the meat, season to taste with salt and freshly ground black pepper, cooking until done.
