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Kam Mek Wi It: Part 2 - Fats Timbo Cooks Cassava Leaves with Maria Bradford

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Shwen Shwen by Maria Bradford
Shwen Shwen by Maria Bradford
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Recipe Information

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Video-Specific Recipe

Cassava Leaves

Cultural Context

Originating from Central Africa, cassava leaves are a staple in many regional cuisines, particularly in Gabon. This dish is cherished for its rich flavors and is often served during communal gatherings and celebrations. Traditionally, it showcases the importance of cassava as a versatile crop in African agriculture. Today, cassava leaves have gained popularity beyond their local roots, inspiring variations across Africa and even in global culinary scenes.

Central AfricanGAmain
60 min
medium
4 servings
Servings4
2 cups cassava leaves
1 lb goat meat
1 lb beef
1 lb bones
1 cup groundnut paste
2 teaspoons salt

Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is healthier, while vegetable oil is often cheaper.

groundnut paste

🥗Healthier: almond butter

💰Cheaper: peanut butter

Almond butter is healthier, while peanut butter is more accessible.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Grilled chicken offers lean protein, while canned tuna is budget-friendly.

fish

🥗Healthier: tofu

💰Cheaper: canned beans

Tofu is a plant-based protein, while canned beans are economical.

1

Add cassava leaves to the pot with beef and bones.

2

Add goat meat to the pot.

3

Crush UGI with salt to enhance flavor and add to the pot.

4

Boil until cassava leaves turn dark green.

Cooking Techniques

boilingsautéingstewing

Equipment Needed

large potskilletcutting boardknifestirring spoon

Spice Level:

🌶️🌶️🌶️

Dietary

pescatarian

Allergens

peanuts

Also Known As

Saka SakaMpondu

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