Cassava is a plant, the roots are well known around the world as a food source, the leaves of the plant are full of nutrition like protein. Cassava grows in Africa, the Caribbean, Asia and many other part of the world. Most westerners know cassava as the tapioca plant, the roots are made into tapioca pudding that taste like potato.
The cassava leaves and roots are high in hydrocyanic acid which is poisonous, but when cooked the acid disappears. The cassava leaves sauce is a West African dish. Mostly popular in Sierra Leone. It is also cooked in most West African countries to. The cassava leaves is cooked with meat, chicken and fish. The oil used to cook with is palm oil. Palm oil is an edible oil derived from the palm fruit. It is rich red in colour. It is important to have the best quality of palm oil, as it really does make a great different in taste. The best cassava leaves to go for are the young leaves. Older leaves vain becomes hard and noticeable when cooked.
– 500g cassava leaves, pounded
– 1 whole chicken skinless cut into 8- 10 pieces
– 3 large onion, finely chopped
– One pint of palm oil
– 4 tablespoon of smooth peanut butter
– 5 fresh okra, finely chopped or 1 tablespoon of tola powder ( dried okra)
– 2 Maggi cubes
– 1 tin of butter beans
– 2 litres of water
– 1 scotch bonnet chilli chopped and couple of whole to add at the end (optional)
– Salt to taste
Boil the chicken till cooked. But do not boil till it is tender, and set aside
In a reasonably cooking pot over medium high heat. Add the palm oil.
When the oil is hot add the chopped onion and sauté until they are soften. Then add the chopped chilli and stir for 1 min.
Squeeze the water out of the cassava if you are using frozen cassava leave.
Then add the cassava leaves to the onion mixture and combine well. Then add the water and bring to boil.
When it start to boil stir in the Maggi cube and cover to simmer for 1 hour.
After one hour add the peanut butter and constantly stir on low heat so that the peanut dissolves well into the mixture. Set on medium heat to simmer for 45 min. stirring occasionally to prevent it from burning.
It is important to lower the heat when you staring as it bubbles and splashes the oil all over the place. You don’t want your pressure hand to get burn from the oil splash. After staring increase the heat again to medium.
After 45 min you should notice the oil is starting to float to the top. Lower the heat add the chicken pieces, butter beans and the whole chillies and combine. Cover leave it on low heat for another 15 min. do not forget to stir occasionally.
After 15 min add the tola powder or the chopped okra. Stir and let it simmer on very low heat without the lid for another 15 min. when the surface is covers with oil. The stew is ready.
Remove from heat and serve it with cooked rice and enjoy!!!!
Than after your meal you will be very relaxed and you should be feeling like taking a nap. Lol