HOW : Cook Sierra Leone Cassava & Gravy | Sierra leone

Peel and wash the cassava thoroughly, then cut into chunks.

Boil the cassava in salted water until tender, about 20-30 minutes.

Drain the cassava and set aside, keeping warm.

Heat palm oil in a pot over medium heat until it shimmers.

Add chopped onions, garlic, and ginger to the oil; sauté until fragrant, about 3-4 minutes.

Stir in chopped bell pepper and scotch bonnet pepper; cook for another 2-3 minutes.

Add seasoning cubes and salt to taste; mix well.

Pour in vegetable stock and bring to a simmer.

If using fish, add it to the pot and cook until done, about 5-7 minutes.

Stir in spinach and crayfish; cook until spinach wilts, about 2 minutes.

Adjust seasoning if necessary, then remove from heat.

Serve the cassava topped with the gravy, ensuring even distribution.

Spice Level:

Dietary

Allergens