CASSAVA LEAVES AND PALM NUT SOUP| AFRICAN RECIPE| Shalou Cuisine

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach is more readily available and offers similar nutrients.

palm nut cream

🥗Healthier: coconut milk

💰Cheaper: vegetable oil + coconut extract

Coconut milk provides creaminess with fewer calories.

meat (beef, goat, or chicken)

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based protein alternative.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: fish sauce

Dried shrimp adds umami at a lower cost.

Wash cassava leaves thoroughly and chop finely.

Boil water in a large pot and add the chopped cassava leaves.

Cook for 15-20 minutes until tender, then drain and set aside.

In another pot, heat vegetable oil over medium heat.

Add chopped onions and sauté until translucent, about 3-4 minutes.

Stir in pepper and cook for another 2-3 minutes.

Add the palm nut cream and stir well to combine.

Introduce the cooked meat and fish, mixing gently.

Add seasoning cubes and salt to taste, simmer for 10 minutes.

Incorporate the cooked cassava leaves into the soup, stirring well.

Allow the soup to simmer for an additional 5-7 minutes.

If using, add bitter leaf and scallions just before serving.

Cooking Techniques

Spice Level:

Allergens