Cassava Leaves Recipe: A Taste of Tropical Delight

Dish recipes: Cassava Leaves

Transport your taste buds to the tropics with our Cassava Leaves recipe, a dish that celebrates the vibrant flavors of tropical regions. In this article, we'll guide you through creating this mouthwatering dish, a popular and cherished delicacy in many tropical countries.

Discovering Cassava Leaves

Cassava Leaves, also known as "saka saka," is a classic dish in tropical countries like the Congo, Uganda, and Sierra Leone. It features a delectable blend of cassava leaves cooked to perfection with an array of flavorful ingredients.

Ingredients You'll Need:

2 cups of fresh Cassava Leaves, finely chopped

1 cup of Groundnut paste (peanut butter)

1 pound of Meat (chicken, beef, or fish), cut into bite-sized pieces

1 Onion, finely chopped

2-3 Tomatoes, diced

2-3 cloves of Garlic, minced

1 Red chili pepper, finely chopped (adjust to your desired level of spiciness)

2 tablespoons of Palm oil

Salt and pepper to taste


Preparing Cassava Leaves:

In a large pot, heat the palm oil over medium heat and sauté the chopped onions until they turn translucent.

Add the minced garlic and cook for a few more minutes until fragrant.

Stir in the diced tomatoes and red chili pepper. Cook until the tomatoes soften and release their juices.

Add the meat of your choice (chicken, beef, or fish) and cook until it's browned on all sides.

Mix in the groundnut paste (peanut butter) and let it melt into the mixture.

Add the chopped cassava leaves and stir well to coat them with the flavorful sauce.

Reduce the heat, cover the pot, and let the Cassava Leaves simmer for about 30-40 minutes, or until they are tender.

Season with salt and pepper to taste.

Serving Cassava Leaves:

Cassava Leaves are often served as a hearty stew alongside a staple like rice or fufu. It's a taste of tropical delight in every bite.

Enjoy the mouthwatering combination of Cassava Leaves and your favorite meat, a true culinary gem from tropical regions.