Cassava Leaf Sauce
An easy to make Cassava Leaf Sauce Recipe
- Prep time
- 10 min
- Cook time
- 1 hr
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 450 g (1 lb) boneless meat cut into bite sized cubes
- 1 tbsp oil
- White pepper
- 2 onions (peeled and roughly chopped (divided))
- 2 stock cubes (divided (Dole or Maggi))
- 750 mls (3 cups) of water (divided)
- 2 medium sized aubergines (peeled and roughly chopped)
- 100 g of dried smoked fish flakes (or 3 tbsp crayfish powder)
- Scotch bonnet or other chilli to taste
- 5 tbsp smooth peanut butter paste
- 125 ml (0.5 cup) palm oil - you can go up to 1 cup
- 500 g (1.1lb) pounded frozen cassava leaves
- 2 tbsp pounded okra (optional)
Instructions
- 1
Add the beef, 1 tbsp of onion, a quarter stock cube, oil, 100mls 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.
- 2
Whilst the beef is cooking add the aubergine, the remaining onion, fish flakes, chilli and 150mls of water into a high-powered blender and whiz into a puree.
- 3
Transfer the vegetable puree into a pot, add the remaining stock cubes and water, peanut butter, and palm oil mix, bring to the boil and reduce to a simmer for 30 mins stirring occasionally.
- 4
Then stir in the cassava leaves, okra (if using) and beef liquid, bring the boil and simmer for about 30 mins (for young well minced leaves) or about 60 mins for older tougher leaves until the cassava leaves are done. You might need to add a little bit more water if cooking for longer.
- 5
10 mins before the cassava leaves are done add in the beef, season well and cook till done.
- 6
Serve over bowls of steaming rice.