Name: Cassava Leaves Stew
Yield: 4
Cuisine: Central African Republic
Ingredients: 1.00 bunch cassava leaves; 1.00 lb beef or chicken; 2.00 cups rice; 1.00 tbsp palm oil; 1.00 tsp salt; 1.00 tsp pepper; 2.00 cloves garlic; 1.00 pc onion

Cassava Leaves Stew

A popular traditional dish from the Central African Republic, made with cassava leaves, meat, and African spices.

Preparation time: 30 Minutes

Cooking time: 1 Minutes

Total duration: 1 Minutes

Protein: 25g, Carbohydrates: 50g, Fat: 10g, Fiber: 5g, Calories: 400 kcal

This Central African Republic Cassava Leaves Stew is a hearty dish that is rich in protein and flavor. It is made with ground cassava leaves, meat (usually chicken or beef), and a variety of African spices. The stew is typically served over rice or with a side of boiled plantains.

Ingredients

1 bunch cassava leaves
1 lb beef or chicken
2 cups rice
1 tbsp palm oil
1 tsp salt
1 tsp pepper
2 cloves garlic
1 pc onion

stew Traditional Central African Republic hearty cassava leaves Main Course
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short description

Wash and grind the cassava leaves.
Cut the meat into chunks and marinate with salt, pepper, and chopped garlic.
Cook the rice.
Fry the meat in palm oil until brown.
Add the ground cassava leaves and simmer until tender.

detailed description

First, wash the cassava leaves thoroughly under running water. Then, grind them in a food processor until they become a coarse paste.
Next, cut the meat into chunks. Marinate the meat with salt, pepper, and chopped garlic. Let it sit for 15 minutes.
While the meat is marinating, cook the rice according to the package instructions.
Heat the palm oil in a large pot over medium heat. Add the marinated meat and fry until it is browned on all sides.
Finally, add the ground cassava leaves to the pot. Reduce the heat to low, cover the pot, and let it simmer for about an hour, or until the cassava leaves are tender and the flavors are well combined.

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