Cassava Leaves with Coconut Milk | Feuilles de Manioc au Lait de Coco | Hako Bantara 🇬🇳🇬🇳

coconut milk

🥗Healthier: coconut water

💰Cheaper: homemade coconut milk

Coconut water is lower in calories and can be a refreshing alternative.

fish

🥗Healthier: tofu

💰Cheaper: canned tuna

Tofu provides protein while being plant-based and economical.

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil offers a healthier fat profile.

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is often more affordable and leaner.

Wash cassava leaves thoroughly and chop finely.

Heat palm oil in a pot over medium heat until hot.

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

Stir in minced garlic and ginger; cook for another 1-2 minutes until fragrant.

Add chopped pepper and cook for 2 minutes.

Incorporate the cassava leaves and stir well to combine.

Pour in coconut milk and enough water to cover the leaves.

Add seasoning cubes and salt; stir to mix.

Bring to a boil, then reduce heat and simmer for 20-30 minutes until leaves are tender.

Add fish or meat and cook for an additional 10 minutes.

Adjust seasoning to taste and add lime juice before serving.

Garnish with chopped scallions and serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens