Cooking This Cassava Leaf Soup Will Make Your Boyfriend Propose 🇸🇱| Dada's FoodCrave Kitchen

cassava leaves

🥗Healthier: spinach

💰Cheaper: kale

Spinach offers similar texture and nutrients.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil reduces saturated fat content.

meat

🥗Healthier: tofu

💰Cheaper: chicken

Tofu provides protein while being plant-based.

crayfish

🥗Healthier: dried shrimp

💰Cheaper: fish sauce

Dried shrimp adds umami without high cost.

Welcome to Dada's FoodCrave Kitchen; today I'm making cassava leaf soup.

I'm using hot chicken and some leftover meat for the soup.

I have 4 packs of cassava leaves, smoked fish, and palm oil for the soup.

I also have 1 onion, 1 habanero pepper, and 4 habanero peppers.

I will blend 1 onion, 1 habanero pepper, and 4 habanero peppers with a little water until well combined.

Add the blended ingredients to the pan with a little water to rinse the blender.

Add salt to taste and mix well.

Season cook the meat without adding water for 40 minutes.

Blend 1 onion, 4 habanero peppers, and Jimbo cubes; this is optional for spice.

Add crayfish to the cassava leaf soup.

Rinse the cassava leaves in a strainer 1-2 times and squeeze out excess water.

You can use coconut oil instead of palm oil and any meat of your choice.

After 40 minutes of seasoning, add 2 cups of water to the pot.

Pour in the blended onion and pepper mixture.

Blend a handful of okra with 1 onion; this is essential for texture.

Add 1.5 cups of palm oil to the pot after 20 minutes of boiling.

You can also add peanut butter; about 4-5 tablespoons or 1 cup.

Mix the peanut butter with the palm oil and let it cook for 15-20 minutes.

Add the cassava leaves, ensuring to squeeze out excess water.

Add the blended okra and onion to the soup.

Cover the pot and cook for 15 minutes on low-medium heat, checking occasionally.

Let it cook for another 15-20 minutes on low-medium heat.

Cooking Techniques

Equipment Needed

Spice Level: