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    Home » Sierra Leone

    Cassava Leaf Stew with Rice from Sierra Leone

    October 17, 2019 By Darlene at International Cuisine

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    Pin for Cassava leaf stew. A bowlful of stew over rice

    Cassava leaf stew goes by several different names like saka saka, pondu, palava and mpondu.  It is always served over steamed rice and is considered to be the national dish of Sierra Leone. 

    Cassava leaf stew is also extremely popular in other West African countries as well as parts of Central Africa like Central African Republic and the Congo. 

    A platter of cassava leaf stew over rice.This version is made with beef and smoked fish but there are numerous versions with chicken and just fish and completely vegetarian.  Goat meat is often used too.  I loved this recipe as it was well rounded and a delight for the palate.  It is also very filling.  It has eggplant in it as well.  I used my vitamix blender to make this recipe, easy-peasy. You could also use a food processor, In Sierra Leone they would use a mortar and pestle called a mata wodo. 

    White rice is a staple ingredient in Sierra Leone and they have a saying "if you haven't eaten rice today, you haven't eaten".   It just proves how important it is in the cuisine.  

    This dish along with other stews are typically served on a large platter and served communally.  After a hand washing,  you would sit down and using only your right hand make a ball with the rice and make an indentation with your thumb.  This basically turns the rice into a spoon to sop up the delicious cassava leaf stew. 

    Cassava leaf may be difficult to find, I found it in my local Asian store in the freezer section it should be minced or ground.  Here is an amazon link if you would like to try the real thing.  You could substitute spinach however it is really nothing like the real thing. You may be able to find it in your African store as well.

    Another few other  ingredients  that may be difficult to find is red palm oil which I have a link for as well is maggi which is seasoning cube another common ingredient used all over Africa,  as well as dry fish.  This recipe also calls for a scotch bonnet pepper which is similar to a habanero. 

    If you would like to learn more about Sierra Leone be sure to check out "Our Journey to Sierra Leone".  There you will also find more authentic Sierra Leone recipes like ginger beer and grilled oysters. 

    Craving even more?  Be sure to join the culinary and cultural journey around the world so you don’t miss a thing,  it’s free,  You can also follow me on Instagram, Facebook ,  Pinterest and youtube to follow along our journey.

    Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

    A platter of cassava leaf stew over rice.
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    4.13 from 33 votes

    Cassava Leaf Stew/Sauce a recipe from Sierra Leone

    Cassava leaf stew is considered to be the national dish of Sierra Leone
    Course Main Dish
    Cuisine Sierra Leone
    Prep Time 15 minutes minutes
    Cook Time 1 hour hour
    Total Time 1 hour hour 10 minutes minutes
    Servings 8
    Calories 429kcal
    Author Darlene at International Cuisine

    Ingredients

    • 1 lb. beef boneless cut into bite sized cubes
    • 1 Tablespoon oil
    • 2 onions peeled and roughly chopped divided
    • 2 stock cubes divided Maggi
    • 3 cups of water divided
    • 2 medium eggplants peeled and roughly chopped
    • 3 Tablespoons dried smoked fish flakes or 3 tbsp crayfish powder
    • Scotch bonnet or other chilli to your heat tolerance
    • 5 Tablespoon peanut butter smooth or ground nut paste
    • 3/4 cup palm oil
    • 1 lb. pounded cassava leaves
    • salt and pepper to taste

    Instructions

    • Add the beef, 1 Tablespoon of onion, a quarter of the maggi stock cube, oil, 1/3 cup 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.
    • While the beef is cooking add the eggplant, the remaining onion, fish flakes, chili and 2/3 cups of water into a high-powered blender and blend into a puree.
    • Transfer the puree into a pot, add the remaining maggi stock cubes and water, peanut butter, and palm oil.
    • Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
    • Then stir in the cassava leaves, and beef liquid, bring the boil and simmer for about 30 mins.
    • 10 mins before the cassava leaves are done add in the beef, season well with any needed salt and pepper and cook till done.
    • Serve over steaming rice.

    Nutrition

    Calories: 429kcal | Carbohydrates: 16g | Protein: 18g | Fat: 34g | Saturated Fat: 14g | Cholesterol: 35mg | Sodium: 402mg | Potassium: 911mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6675IU | Vitamin C: 32mg | Calcium: 97mg | Iron: 3mg

    More Sierra Leone

    • a plateful of freshly grilled oysters with squeezed lime
      Grilled Oysters A Sierra Leone Specialty
    • A ginger cake topped with confectioners sugar cooling on a baking rack
      Ginger Cake from Sierra Leone
    • A glass of Sierra Leone Ginger beer surrounded by the ingredients.
      Ginger Beer A recipe from Sierra Leone
    650 shares
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    Filed Under: Main Dish, Recipes, Sierra Leone

    Comments

    1. kunle says

      October 17, 2019 at 11:17 am

      Good ma , I will also wish to join you in the traveling

      • Darlene at International Cuisine says

        November 05, 2019 at 10:05 am

        Excellent, thank you so much for being part of the journey!

    4.13 from 33 votes (33 ratings without comment)

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