Plasas — Cassava Leaf Stew

Shopping list

• 500 g cassava leaves — fresh or frozen, finely pounded or processed

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• 100 ml palm oil

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• 200 g smoked fish — bones removed, flaked

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• 300 g beef — stewing cut, cubed

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• 1 piece onion — finely chopped

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• 2 piece scotch bonnet chilli — whole or chopped to taste

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• 4 clove garlic cloves — minced

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• 1 tbsp ginger — freshly grated

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• 1 l chicken stock

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• 0.5 tsp bicarbonate of soda

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• 1 tsp salt — or to taste

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• 0.5 tsp black pepper — freshly ground

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Step by step

1. 1

   If using fresh cassava leaves, pound them in a large mortar and pestle until broken down into a coarse paste, or pulse in a food processor until finely chopped. If using frozen, thaw and drain excess water.

2. 2

   In a large, heavy-bottomed pot, heat the palm oil over medium heat until shimmering. Add the chopped onion and cook for 4– 5 minutes, stirring occasionally, until softened and translucent.

3. 3

   Add the cubed beef to the pot and brown on all sides for 6– 8 minutes. Stir in the garlic and ginger, cooking for 1 minute until fragrant.

4. 4

   Pour in the chicken stock, add the scotch bonnet chillies, and bring to a boil. Reduce the heat to low, cover, and simmer for 45 minutes, or until the beef is tender.

5. 5

   Add the pounded cassava leaves and bicarbonate of soda to the pot. Stir well to combine. The bicarbonate helps to tenderise the leaves and reduce bitterness.

6. 6

   Continue to simmer, uncovered, for 1 hour, stirring occasionally. Add more stock or water if the stew becomes too thick; it should have a rich, thick consistency.

7. 7

   Stir in the flaked smoked fish, salt, and black pepper. Cook for a further 10 minutes, allowing the flavours to meld.

8. 8

   Taste and adjust the seasoning. The stew should be deeply savoury, slightly bitter from the cassava leaves, and rich with palm oil.

9. 9

   Serve hot over steamed white rice or with fufu.