Cassava Leaf is a flavorful, hearty stew filled with meat, vegetables and the kick of habanero peppers. This comfort food from Liberia is a delicious dinner or lunch that will leave you full and satisfied!
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What makes African cuisine so unique is the combination of ingredients that at first glance I would not guess taste good together. Somehow it all just works. I’ve found this to be true with other recipes I’ve tried like Chakalaka, Sukuma Wiki and this West African Peanut Stew.
Cassava Leaf is the same. It’s a combination of meat, onions, habanero peppers, cassava leaves and the subtle sweetness of peanut butter that enhances all the flavors.
It’s delicious Liberian comfort food. Perfect to enjoy over white rice or on its own as a stew, and filled with protein and vitamins to keep you energized and satisfied. Once you try this dish you’re going to fall in love with the silky texture and earthy flavor of Cassava Leaf.
Recipe Origins
While this dish is called Cassava Leaf, it’s actually more of a stew. Its history goes back centuries to when Portuguese traders first brought cassava plants to Africa. The plant thrives in tropical climates and the leaves were found to be full of rich nutrients. The plant has become a popular staple in Liberian homes.
Cassava Leaf, sometimes also called Saka Saka or Pondu, has also become very popular because it is a resilient form of sustenance. The stew is often slow cooked and made with just about any meat or fish.
The flavor of this dish is delicious and the stew is filling. It’s the perfect combination for a dish to be passed down for generations!
Why Make This Recipe
- Nutrient Dense: This dish is full of good nutrients and protein that will leave you feeling full!
- Depth of Flavor: The flavors in Cassava Leaf will have you hooked! Earthy leaves, delicious meat and subtle peanut flavor–yum!
- Taste of Liberia: Liberian cuisine is flavorful and delicious with a slight spice that will leave you wanting more!
Ingredients to Make Cassava Leaf
Here is a visual overview of the ingredients in the recipe. Scroll down to the recipe at the bottom for quantities.
- Stew Beef: You can use bone-in or boneless. I chose boneless.
- Smoked Turkey: Use bone in for the best flavor. You can also use bone-in chicken if you cannot find smoked Turkey. I got mine from my local African market.
- Complete seasoning: Complete Seasoning is a blend of garlic, onion powder, cumin, coriander seeds, parsley, oregano, black pepper and salt. You can find it online if needed!
- White onion: You could substitute yellow onion if needed.
- Habanero Peppers: These make the dish spicy, so only use what you think you can handle!
- Cassava Leaf: I used a bag of frozen cassava leaf. Make sure to thaw it ahead of time.
- Beef Maggi cubes: Maggi cubes are a flavor enhancer with a rich umami flavor. You may be able to substitute soy sauce but for the full depth of flavor, order some maggi.
- Creamy peanut butter: Skippy brand is common in Africa, so that’s what I used.
- Red Palm Oil: I used the “Nina” brand because this is what my African market told me is most common in Liberia.
- Ground crayfish: I bought this from my local African market. This is a popular addition if you are not using fish in the recipe as one of your meat choices!
What is Cassava?
The Cassava Leaf is what makes this dish unique and delicious. Cassava is actually the leaves of a yucca plant and can be used for several things like Farofa or Funje (Cassava Flour pudding).
For this recipe, rather than the roots being ground to a fine powder, the leaves are simply crushed or blended but still retain their green color. If you don’t live near an international grocery store, you can order cassava leaves off Amazon. I’ve also seen spinach used as a substitute but the flavor is not quite the same.
Cassava leaves contain naturally-occurring cyanide that gets neutralized when cooked… so make sure not to sample a taste until your stew has cooked for long enough!
Tools
- Large pot with a lid
How to Make This Recipe
Step One: Add the meat to a pot along with onions, peppers, black pepper and salt. Cook until the meat releases its juice.
Step Two: Add water to the pot and continue cooking for about 15 minutes.
Step Three: Add the cassava leaf along with maggi cubes and onions.
Step Four: Add the peanut butter and cook until mostly dry.
Step Five: Add red palm oil and ground crayfish into the pot and cook, uncovered, for another 10 minutes on low.
Expert Tips
- The ingredients in this dish may not be something you have on hand but it’s worth it to make a trip to a specialty store for the best flavor!
- This dish is traditionally made with fish and smoked meats. Feel free to play with different meats to find what you like best! Beef, goat, chicken, turkey, or smoked fish are all good options. Usually there is at least a combination of two.
- Serve over white rice.
Recipe FAQs
If desired, you can substitute the meat for mushrooms or eggplant and use a vegetable or mushroom broth for depth.
Dried cassava leaf powder is different from frozen Cassava Leaf. I would recommend using the frozen option, which means you will need a trip to a local African market!
Yes, red palm oil is a traditional ingredient in this recipe and essential for authentic taste and color. It helps to mellow the bitterness of the cassava, so substituting will drastically change the flavor.
Did you enjoy this recipe for Cassava Leaf? If so, make sure to check out these other recipes I picked out just for you:
If you tried this Cassava Leaf Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below!
Cassava Leaf
Equipment
- Large pot with a lid
Ingredients
- 1 lb Stew Beef
- 1 lb Smoked Turkey, bone in (can also use any bone-in chicken)
- 1½ Tbsp Complete seasoning, divided
- 1 cup chopped white onion
- 1-3 Habanero Peppers
- 1 tsp Salt
- ½ tsp Black Pepper
- 1½ lb Frozen Bag Cassava Leaf, rinsed, strained and squeezed dry
- 2 Beef Maggi cubes
- ¼ cup creamy peanut butter
- 1 cup red palm oil
- 2 Tbsp Ground crayfish, optional
Instructions
- Season the beef and turkey with 1 Tablespoon complete seasoning and allow it to rest in the fridge for at least an hour but preferably overnight.
- Add the beef into a pot along with half of the diced onions, 2 habanero peppers, salt and black pepper. Cover and allow the meat to cook until it releases its own juice, about 10 minutes or so. Then add about 2 cups of water and continue cooking for another 10-15 minutes.
- Add the cassava leaf to the pot with the meat and the remaining diced onions, bring it to a boil, seasoning with a maggi cube, ½ tbsp complete seasoning, and the remaining habanero peppers. Cover and cook for about 10 minutes.
- Once the cassava leaf cooks for 10 minutes, add the peanut butter into the cassava and let it cook for another 10 minutes or so, until the dish is mostly dry.
- Add red palm oil and ground crayfish into the pot and cook, uncovered, for another 10 minutes on low.
- Serve with white rice and enjoy!
Notes
- Stew Beef: You can use bone-in or boneless.
- Smoked Turkey: Use bone in for the best flavor. You can also use bone-in chicken if you cannot find smoked Turkey.
- White onion: You could substitute yellow onion if needed.
- Habanero Peppers: These make the dish spicy, so only use what you think you can handle.
- Beef Maggi cubes: You may be able to substitute soy sauce but for the full depth of flavor, order some maggi!
- Ground crayfish: This is a popular addition if you are not using fish in the recipe as one of your meat choices.
- The ingredients in this dish may not be something you have on hand but it’s worth it to make a trip to a specialty store for the best flavor!
- This dish is traditionally made with fish and smoked meats. Feel free to play with different meats to find what you like best! Beef, goat, chicken, turkey, or smoked fish are all good options. Usually there is at least a combination of two.
- Serve over white rice.
Abby says
This stew was VERY delicious. Don’t knock it until you try it. 😋😋
Alexandria Drzazgowski says
So glad you enjoyed it Abby!! Thank you so much for leaving me a comment and rating 🙂
Abby says
Yummy!!! 😋😋