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Name: Cassava leaf stew
Total time: 1 h
Yield: Serves 4
Cuisine: Cameroon
Ingredients: 500 g Cassava leaves; 100 ml Palm oil; 200 g Smoked fish; 300 g Beef stew meat; 1 large Onion; 3 Garlic cloves; 2 tbsp Tomato paste; 1 Scotch bonnet pepper; 500 ml Water; to taste Salt; to taste Black pepper

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Cameroon1 hServes 4cooked before

Cassava leaf stew

Feuilles de manioc

Ingredients11

Cassava leaves500 g
Palm oil100 ml
Smoked fish200 g
Beef stew meat300 g
Onion1 large
Garlic cloves3
Tomato paste2 tbsp
Scotch bonnet pepper1
Water500 ml
Saltto taste
Black pepperto taste

vegetableotherseafoodmeatspice & sauce

Method

Rinse the cassava leaves, remove thick stems, and chop them finely.
Heat palm oil in a pot and sauté the chopped onion and minced garlic until translucent.
Add the beef cubes and brown them for about 5 minutes.
Stir in the tomato paste and chopped pepper, cooking for 2 minutes.
Add the smoked fish, cassava leaves, and water; bring the mixture to a boil.
Reduce heat and simmer covered for 45 minutes, stirring occasionally.
Season with salt and black pepper, adjusting to taste.
Serve the stew hot with rice or fufu.