Cooking Traditional Ivorian food || PALM NUT SOUP with CASSAVA LEAVES and Rice | West Africa

palm nut paste

🥗Healthier: pureed tomatoes

💰Cheaper: coconut milk

Coconut milk provides a creamy texture at a lower cost.

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach and kale are more accessible and still nutritious.

smoked fish

🥗Healthier: grilled chicken

💰Cheaper: canned tuna

Canned tuna is affordable and still adds protein.

crayfish

🥗Healthier: shrimp

💰Cheaper: dried shrimp

Dried shrimp is often less expensive and still flavorful.

Pound cooked palm nuts until smooth.

Add warm water to the pounded palm nuts and mix to extract the juice.

Pour hot water over the raw chicken to soften the feathers for easier cleaning.

Grill the chicken to remove small hairs.

Wash the cassava leaves thoroughly before use.

Pound cassava leaves with pepper and onion, adding salt to ease the process.

Cut the cleaned chicken into pieces for the soup.

Wash the mackerel and set aside for later addition.

Add the palm nut juice to the pot with the chicken and allow it to steam.

Incorporate the pounded cassava leaves into the pot.

Season with spices and salt to taste before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary