Cassava Leaf Sauce
User Reviews
5
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Prep Time
10 mins
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Cook Time
1 hr
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Total Time
1 hr 10 mins
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Servings
6
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Calories
513 kcal
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Course
Main Course
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Cuisine
African
Cassava Leaf Sauce
Description
This traditional cassava leaf sauce starts by simmering beef with onion, stock cube, oil, water, and seasoning until tender. Separately, aubergine, onion, fish flakes, chili, and water are blended into a puree that forms the sauce's vegetal and smoky foundation. This is simmered with peanut butter and palm oil, which add richness and a slightly nutty flavor.
Once the base is ready, pounded cassava leaves (and optional okra) are added along with the reserved beef cooking liquid. The dish is cooked longer until the cassava leaves soften fully, absorbing the flavors and thickening the sauce. The beef is stirred back in near the end and the whole dish is seasoned to taste, creating a layered and hearty stew.
The final dish balances meaty umami, earthiness from the aubergine and cassava leaves, gentle heat from the chili, and creamy depth from peanut butter and palm oil, resulting in a deeply satisfying sauce that can be served over staples such as rice or fufu.
Ingredients
- 450 g meat boneless, cut into bite sized cubes, 1 lb
- 1 tbsp neutral cooking oil generic cooking oil
- white pepper
- 2 onion peeled and roughly chopped (divided
- 2 stock cube divided (Dole or Maggi
- 750 mls water divided, 3 cups
- 2 aubergine peeled and roughly chopped, medium sized
- 100 g smoked fish flakes or 3 tbsp crayfish powder, dried
- Scotch bonnet chili or other chilli, to taste
- 5 tbsp peanut butter smooth paste
- 125 ml palm oil 0.5 cup, can go up to 1 cup
- 500 g cassava leaves pounded, frozen, 1.1 lb
- 2 tbsp okra optional, pounded
Instructions
- Add the beef, 1 tbsp of onion, a quarter stock cube, oil, 100mls of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the beef is cooked through. Reserve both the beef and the cooking liquid.
- Whilst the beef is cooking add the aubergine, the remaining onion, fish flakes, chilli and 150mls of water into a high-powered blender and whiz into a puree.
- Transfer the vegetable puree into a pot, add the remaining stock cubes and water, peanut butter, and palm oil mix, bring to the boil and reduce to a simmer for 30 mins stirring occasionally.
- Then stir in the cassava leaves, okra (if using) and beef liquid, bring the boil and simmer for about 30 mins (for young well minced leaves) or about 60 mins for older tougher leaves until the cassava leaves are done. You might need to add a little bit more water if cooking for longer.
- 10 mins before the cassava leaves are done add in the beef, season well and cook till done.
- Serve over bowls of steaming rice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 513 kcal
% Daily Value*
| Calories | 513kcal | 26% |
| Carbohydrates | 18g | 6% |
| Protein | 31g | 62% |
| Fat | 36g | 55% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 66mg | 22% |
| Sodium | 493mg | 21% |
| Potassium | 1186mg | 25% |
| Fiber | 7g | 28% |
| Sugar | 8g | 16% |
| Vitamin A | 7885IU | 158% |
| Vitamin C | 30.6mg | 34% |
| Calcium | 123mg | 12% |
| Iron | 4.9mg | 27% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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