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Liberian Cassava Leaf

Name: Liberian Cassava Leaf
Total time: 120 min
Yield: Serves 6
Cuisine: Liberia
Ingredients: 3 bunches Spinach; 400g Chicken Thigh; 200g White Fish Fillet; 1 Onion; 2 Chili pepper; 4 tbsp Palm oil; 2 tbsp Peanut butter; 2 tsp Chicken bouillon; 1 tsp Salt; 600ml Water; To taste Cooked rice

Main Dish

⏱ 120 min

👥 Serves 6

Difficulty ⭐⭐

Pounded cassava leaves stewed with meat, fish, and palm oil — Liberia's national stew.

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📖 The Story Behind This Dish

Cassava leaf is one of the best-loved dishes in Liberia and Sierra Leone: young cassava leaves are pounded and slowly stewed with chicken or beef, smoked fish, and palm oil. Deep green, it's served over rice and made in big pots for family gatherings and celebrations.

🌆 Where it's eaten: In a Liberian village kitchen, a woman pounds cassava leaves with a pestle and cooks a deep green stew in a big pot.

🥕 Ingredients (serves 6)

Spinach 3 bunches
Chicken Thigh 400g
White Fish Fillet 200g
Onion 1
Chili pepper 2
Palm oil 4 tbsp
Peanut butter 2 tbsp
Chicken bouillon 2 tsp
Salt 1 tsp
Water 600ml
Cooked rice To taste

👩‍🍳 Instructions

Blanch the spinach, squeeze dry, and chop very finely with a knife.
Simmer the chicken, onion, chili, and stock powder in water for 20 minutes.
Add the greens and palm oil and simmer 30 minutes.
Add the fish and peanut butter and simmer 15 minutes.
Season with salt and serve with rice.

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