Have you tried our groundnut stew recipe? If not, you’re definitely missing out! Not only is it tasty, it’s also easy to make and requires ingredients that can be easily found everywhere.
Today we would like to share another recipe with you, another ‘comfort food’ for many Sierra Leoneans – and not just for us, as this is a popular recipe all over West Africa, albeit with some slight variations.
Our recipe today is cassava leaf soup! It’s more of a stew than a soup, and if you are worried you won’t be able to get cassava leaves where you are, fear not – you can substitute the cassava with frozen spinach!
Let’s have a look at ingredients:
- 500 g stewing meat (chuck beef or round steak)
- 500 g frozen cassava leaves (or spinach)
- 250 g smoked fish
- 100 g dried shrimps
- 1/2 cup peanut butter
- 1/2 cup oil (palm or peanut oil)
- 1/2 tsp vegetable bouillon powder
- 1 large onion, chopped
- 2 scotch bonnet or habanero peppers (if you can handle the spice – otherwise cayenne pepper)
- Salt
Season the meat with salt, bouillon powder, and half of the chopped onion. Brown the meat in a pot and start cooking, then add approximately 3 cups of water and start simmering until tender. Feel free to add water if it evaporates, as there needs to be some liquid for the stew.
Defrost and blend the cassava spinach until it forms a thick paste. Once the meat is soft, add the cassava, smoked fish and the remaining onion, and cook for 10 minutes.
Add the oil, shrimp, peanut butter and hot peppers, and cook for a final 10 minutes before serving over white rice. Enjoy – it goes very well with groundnut stew!
