Liberian Cassava Leaf Dish is one of the traditional and favorite dishes of Liberian cuisine. This dish is cooked with a variety of ingredients, such as smoked meat, seafood, chicken and more African seasonings for a delicious tasty pot of Liberian Cassava Leaf with Red Oil.
Growing up in Liberia, cassava leaf soup was a frequent dish prepared by my mother and I during the course of the week or month. My family and I enjoyed this dish with a hot bed of rice…yum and the cassava leaf leftovers are the best for reheating and starting your day! My Liberian folks know about “cassava leaf cold rice,” you cannot be birthed in Liberia and not experience the craving and satisfaction that “cassava leaf cold rice” brings to the body and soul…ahhaha!
Cassava Leaves are produced by the cassava plant. It is widespread in Liberia, Sierra Leone and other West and Central African countries; known as “Saka Saka and Pondu.” The cassava roots can be grated, fried, dried, powdered, baked, boiled, pounded into fufu or dumboy for other meals. Cassava leaves are a rich source of protein, minerals, and vitamins.
The cassava leaves contain huge amount of Vitamin C and folate which helps to boost the immune system. The cassava leaves also helps to maintain bone health; the antioxidant helps to eradicate the free radicals in the body.
In America and other parts of Europe, Cassava Leaves, Red palm oil and Maggie cubes seasoning can be found in most International African grocery stores or farmers markets. For storage, Liberian Cassava Leaf Dish is stored in the refrigerator and then transfer to the freezer for long term usage.
Liberian Cassava Leaf Dish
Ingredients
- 1-2 lbs Chicken, beef, or any cut of meat you prefer
- 1-2 pieces of fresh or dried fish
- 2 1 lb packs of cassava leaves, defrosted if frozen
- 1 small onion, chopped
- 2 small chicken bouillon cubes and other seasonings of your choice to taste, maggie cubes
- salt to taste
- 1 scotch bonnet pepper for spice or cayenne pepper powder (optional)
- 2 tbsps. Peanut Butter (optional)
- 4 cups Water
- 2 cups Red palm oil
Instructions
- In a large pot, add meat, fish and chicken in a pot and boil in seasoned water of salt, onions and cayenne pepper until well cooked, 30 mins.
- When meats are fully cooked, remove from pot and place aside for later.
- Add the cassava leaves into the pot of seasoned water (if more liquid is needed, used extra 1 -2 cups of water)
- Add Maggie cubes, grind scotch bonnet pepper, and more seasoning as needed for taste. Cooked for about 45 mins or until it is thoroughly cooked.
- Allow all liquid to simmer gently until it reaches a thick consistency and then return the cooked meat/fish to the pot.
- Add Red palm oil to the cassava leaves and cook for another 5 minutes.
- Serve with warm rice and cool drink for thirst!
Video
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