Cassava Leaves Stew

Name: Cassava Leaves Stew
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 servings
Cuisine: West African
Ingredients: 12 oz fresh cassava leaves (or spinach substitute), chopped; 1 lb beef or lamb stew meat, cubed; 3 tbsp palm oil (or vegetable oil); 1/2 cup onion, diced; 3 cloves garlic, minced; 1/2 tsp fresh ginger, minced; 2 tbsp tomato paste; 4 cups chicken broth; 1/2 red bell pepper, diced; 1/4 tsp cumin; 1/2 tsp salt; 1/4 tsp black pepper

A nutritious West African stew with tender cassava leaves, meat, and aromatic spices. A humble, hearty dish that's deeply flavorful and traditional.

70 minMediumServes 4310 cal/serving

West AfricanDinnerStovetopStandard

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Ingredients

12 oz fresh cassava leaves (or spinach substitute), chopped
1 lb beef or lamb stew meat, cubed
3 tbsp palm oil (or vegetable oil)
1/2 cup onion, diced
3 cloves garlic, minced
1/2 tsp fresh ginger, minced
2 tbsp tomato paste
4 cups chicken broth
1/2 red bell pepper, diced
1/4 tsp cumin
1/2 tsp salt
1/4 tsp black pepper

Instructions

1

Heat 3 tbsp palm oil (or vegetable oil) in a large pot over medium-high heat. Add 1 lb cubed beef or lamb stew meat and brown on all sides, about 8 minutes. Set aside.
2

In the same pot, sauté 1/2 cup diced onion, 3 cloves minced garlic, and 1/2 tsp minced fresh ginger for 2 minutes.
3

Add 2 tbsp tomato paste and cook for 1 minute, stirring constantly.
4

Pour in 4 cups chicken broth. Return beef to pot. Add 1/4 tsp cumin, 1/2 tsp salt, and 1/4 tsp black pepper.
5

Bring to a simmer and cook for 30 minutes until beef is tender.
6

Add 1/2 diced red bell pepper and 12 oz chopped fresh cassava leaves (or spinach substitute). Simmer for 10 more minutes until leaves are tender.
7

Adjust seasoning and serve hot with rice or cassava fufu.

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Questions

How much time should I plan for Cassava Leaves Stew?

As written, 70 minutes: 20 of prep and 50 of cooking. The longest single stretch is step 5 (30 minutes): "Bring to a simmer and cook for 30 minutes until beef is tender."

How do I know when Cassava Leaves Stew is done?

Go by the cues in the method rather than the clock. Step 5: cook until beef is tender. Step 6: cook until leaves are tender.

How many calories are in Cassava Leaves Stew?

One serving (the recipe makes 4) is about 310 calories, with 18 g protein, 20 g carbohydrate and 16 g fat, plus 2 g fiber and 780 mg sodium.

How long does Cassava Leaves Stew keep?

Refrigerate what is left of Cassava Leaves Stew within two hours and eat it within three days. Reheat gently on the stovetop. It also freezes well for up to three months.

Can I halve or double Cassava Leaves Stew?

Yes. As written it serves 4. Halved, the cassava leaves drops from 12 oz to 6 oz; doubled, it is 1.5 lbs. Every line in this entry carries its half and double quantity, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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