Mangu

cassava-leaves

Next Dish: Speca me Gjizë

Cassava Leaves are a popular ingredient in various African, South American, and Asian cuisines. The leaves are harvested from the cassava plant, a root vegetable widely cultivated in tropical and subtropical regions. They are typically cooked in stews or soups, often with other vegetables, meat, or fish. Rich in protein and vitamins, cassava leaves must be properly cooked to neutralize naturally occurring cyanide compounds.

palm oil

garlic

salt

water

maggi

groundnut paste

cassava

meat

onion

scotch bonnet pepper

Recipe

Ingredients:

  • 2 bundles of cassava leaves

  • 1 cup of palm oil

  • 2 onions

  • 2 cloves of garlic

  • 2 cubes of Maggi

  • 1 cup of groundnut paste

  • 1 pound of meat (beef, chicken, or fish)

  • Salt to taste

  • 2 Scotch bonnet peppers

  • 1 cup of water


Instructions:

  1. Start by washing the cassava leaves thoroughly and chop them finely. Alternatively, you can pound them in a mortar until they become a paste.

  2. In a large pot, place the meat, chopped onions, garlic, salt, and one Maggi cube. Add water and let it cook for about 15 minutes.

  3. Add the cassava leaves to the pot and let it cook for another 15 minutes.

  4. Add the palm oil, groundnut paste, the second Maggi cube, and the Scotch bonnet peppers. Stir everything together and let it simmer on low heat for about 45 minutes.

  5. Check the seasoning and adjust if necessary. Let it cook for another 15 minutes.

  6. Serve your cassava leaves stew with rice or fufu. Enjoy your meal.