cassava leaves stew

groundnut paste

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter is lower in calories and offers a different flavor profile.

fish

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is generally more affordable.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil provides healthier fats, while canola is often less expensive.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers similar acidity, while vinegar is a cost-effective substitute.

Season goat meat and oxtail with salt, ginger paste, green herb and spice blend, and chopped onion.

Add chopped scotch bonnet chilies to the meat mixture.

Place the pot on medium heat with a lid to cook the meat in its juices.

Add ogiri to the pot for umami flavor.

Check the pot after 5 minutes, stir, and keep cooking for another 10-15 minutes.

Add water to the pot to help tenderize the meat.

Stir to combine and deglaze the pot.

Add roasted peanut butter to enrich the flavors.

Add smoked fish to the pot and stir.

Add cassava leaves, which have been crushed and strained, to the pot.

Add more water to ensure the cassava leaves cook thoroughly.

Turn the heat to the lowest setting and cover the pot, cooking for 15 minutes.

Stir the pot after 15 minutes and check the consistency.

Add oil skimmed from peanut butter soup to the pot.

Cover and continue cooking on low heat for another 25 minutes.

Add habanero chilies for extra heat and optional palm nut oil.

Finish cooking and serve with rice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens