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Name: Cassava Leaf Soup
Total time: 1 h 45 min
Yield: Serves 6
Cuisine: Sierra Leone
Ingredients: 500 g cassava leaves; 400 g stewing beef; 150 g smoked fish; 120 ml palm oil; 1 onion; 1 scotch bonnet pepper; 3 cloves garlic; 20 g fresh ginger; 2 tbsp crayfish; 1 beef stock cube; 1 tsp salt; 750 ml water

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Sierra Leone1 h 45 minServes 6уже готовили

Cassava Leaf Soup

Ингредиенты12

cassava leaves500 g
stewing beef400 g
smoked fish150 g
palm oil120 ml
onion1
scotch bonnet pepper1
garlic3 cloves
fresh ginger20 g
crayfish2 tbsp
beef stock cube1
salt1 tsp
water750 ml

овощимясоморепродуктыдругоеспеции и соусы

Приготовление

Rinse the cassava leaves well, then pound or blend them with a little water until finely ground.
Cut the beef into chunks, season with salt, and simmer in 500 ml water with the stock cube until nearly tender, about 40 minutes.
Chop the onion, garlic, ginger, and scotch bonnet. Flake the smoked fish and remove any bones.
Heat the palm oil in a pot, add the onion, garlic, ginger, and pepper, and fry until fragrant.
Stir in the ground cassava leaves and crayfish, then add the beef with its cooking liquid and the remaining water.
Add the smoked fish, cover, and simmer gently for 45–60 minutes, stirring often, until the leaves are soft, dark, and the oil rises to the surface.
Taste and adjust the salt, then serve hot with rice.