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A platter of cassava leaf stew over rice.

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
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8
Calories 429kcal
Author Darlene at International Cuisine


  • 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
  • 3/4 cup palm oil
  • 1 lb. pounded cassava leaves
  • salt and pepper to taste


  • 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.


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