How to Make Cassava Leaves Oil Wan Pot / Sierra Leone One Pot Recipe
Recipe Information
Cassava Leaves Oil Wan Pot
Cultural Context
Originating from Sierra Leone, Cassava Leaves Oil Wan Pot is a beloved dish that showcases the versatility of cassava leaves, a staple in West African cuisine. Traditionally enjoyed during communal gatherings, it reflects the resourcefulness of local cooks who use available ingredients to create hearty meals. Today, this dish is celebrated not only in Sierra Leone but also in neighboring countries, with variations that include different proteins and spices, making it a cherished comfort food across the region.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
palm oil
🥗Healthier: coconut oil
💰Cheaper: sunflower oil
Coconut oil offers a similar flavor with less saturated fat.
fish
🥗Healthier: tofu
💰Cheaper: canned tuna
Tofu is a plant-based protein that absorbs flavors well.
meat
🥗Healthier: chicken
💰Cheaper: pork
Chicken is leaner and often more affordable.
crayfish
🥗Healthier: dried shrimp
💰Cheaper: fish sauce
Dried shrimp provides umami flavor at a lower cost.
Mix groundnut paste with water and add pepper to it.
Add palm oil and mix everything together.
Cover and cook for some time.
After boiling, add magi cube and salt.
Add cassava leaves and mix well with the stew base.
Cover and continue cooking.
Check on the pot and add fish and goat meat, mixing to coat everything well.
Add washed rice and mix to combine everything.
Add meat stock that was set aside and mix well.
Cover and cook, then steam the rice without adding any water.
After steaming, mix the rice to ensure even cooking.
Cooking Techniques
Equipment Needed
Spice Level:
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