Try Cassava Leaf Stew as a Holiday Choice

Show Producer Fatima Fofana hails from Sierra Leone.  We have known each other so long that we have grown up together having been roommates in college.   One of the best things for me culturally as far as the world of food was having a roommate from Guyana and West Africa.  There in our humble apartment in Baltimore, I watched her cook Cassava leaf stew.  The Cassava leaf soup is also very popular in Liberia but the recipe differs a bit.  Cassava leaf stew is a wonderful dish to consider preparing for the holidays.- Crystal Johnson, MCCN Editor


  • 1/2 pound of Beef Chuck and 1/2 t0 3/4 pound of chicken
  • Season all
  • A small handful of red/cayenne Pepper (add according to your tastes)
  • 1 medium Green pepper
  • 1 medium Onion
  • 3 –  5 bouillon cubes (beef or chicken cubes)
  • 1 cup palm oil
  • Jabernero peppers (usually 2 will make it medium spicy)
  • Add your fresh cassava leaves-about 2 large bunches (we could never get our hands on any during college) or frozen or if you can’t find fresh cassava leaf; or 4 12 oz packages spinach frozen
  • 2 12 oz packages of okra frozen
  • Cut everything into small chunks
  • 1 dried fished washed and flaked into small chunks –Note will not break the recipe if not available but will make the recipe if available


Season the beef and chicken. Steam the beef chuck for approx. 15 minutes; Add the palm oil and bouillon cubes to the pot with beef and cook for 45 min; in a blender, blend green pepper and onion very well and add this to the pot with the chicken and jabernero peppers.  Be very careful not to over cook the chicken.  Allow the meat time to cook down before adding vegetables. At 1 hour and 20 minutes into the process add the frozen cassava leaves and pieces of dry fish.  Allow that to cook for another 20 – 30 minutes.  Stir to fully incorporate the oil and bring to a simmer.  Stew is done in approxinates 2 to 2 1/2 hours. Serve with steamed rice.

Cassava Leaf Stew








Click to See West African Amala Recipe