COPPER🇸🇱 Sierra Leone
Cassava leaves recipe
A delicious and nutritious Sierra Leonean delight!
Ingredients
- 400 g cassava leaves
- 100 g groundnut paste
- 50 ml palm oil
- 1 onion
- 3 garlic
- 1 tsp salt
- 500 ml water
How to make Cassava leaves
- Wash 400 g of cassava leaves thoroughly, removing any dirt or impurities.
- Chop the cleaned cassava leaves finely and set them aside.
- In a pot, heat 4 tablespoons of palm oil over medium heat until shimmering, about 2 minutes.
- Sauté 1 chopped onion in the hot oil for about 3 minutes until soft and translucent.
- Add 3 crushed garlic cloves and continue to sauté for another 2 minutes until fragrant.
- Stir in the chopped cassava leaves and cook for 3-4 minutes, mixing well with the onion and garlic.
- Mix in 4 tablespoons of groundnut paste and 1 teaspoon of salt, then add 500 ml of water.
- Bring the mixture to a boil over high heat.
- Once boiling, reduce the heat to low and let it simmer for 30 minutes, stirring occasionally.
- After simmering, check the consistency and adjust seasoning if necessary before serving.
- Serve the dish hot alongside rice or fufu, allowing the flavors to meld.
What is Cassava leaves?
Cassava leaves is a traditional dish from Sierra Leone. It takes about 60 minutes to prepare, is considered medium to make at home, and uses 7 ingredients.
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