Recipes

Cassava Leaf Stew National Dish of Sierra Leone

List Ingredients:
2-3 Onions
2-3 Bell Peppers
1-2 Scotch Bonnet Pepper or Habanero Pepper (optional)
2 Tbsp Ogirie Fermented Sesame Seeds (optional)
2 Seasoning Cubes
1-2 Cups Palm Oil
2-3 Tbsp Ground nut / Peanut Butter
3-4 lbs Meat or Fish of Choice
5-6 Cups Frozen or Fresh Cassava Leaf
2 Cups Water
Kargbo Spice All Purpose Seasoning Blend to taste

Follow these steps
1. Blend onions, bell peppers, hot pepper, and ogirie together
2. In a large pot on medium heat add palm oil. Allow palm oil to get hot then add blended mixture. Stir allow to cook for approximately 20-25 mins. Check and stir periodically.
3. In a separate pot on medium heat add meat seasoning cubes, and water. Stir allow to cook until meat is tender put it aside and keep the liquid from meat. If you are using fish you can fry or steam fish and put it aside.
4. Add cassava leaf, putter butter, seasoning, and liquid from meat to pot with blended mixture. If you don’t have liquid from meat use stock or water. Stir and check for seasoning allow to cook on medium heat for approximately 20-30 mins. Continue to stir periodically.
5. Add meat to pot with cassava leaf stir well, allow to simmer on low to medium heat for 15-20 mins. If you’re using fish don not add to soon so that fish doesn’t smash and break apart. When palm oil has risen to the surface of the pot cassava leaf is done.
6. Serve with rice or any grain of choice.