HOW TO PREPARE CASSAVA LEAVES SOUP ( UKO BATEKA CG BATEGURA ISOMBE )

palm oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil provides healthier fats.

groundnut paste

🥗Healthier: sunflower seed butter

💰Cheaper: peanut butter

Sunflower seed butter is nut-free and similar in texture.

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu is a plant-based protein alternative.

meat

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive.

Wash cassava leaves thoroughly and chop them finely.

Heat palm oil in a large pot over medium heat until shimmering.

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

Stir in minced garlic and ginger, cooking until fragrant, about 1-2 minutes.

Add the chopped cassava leaves and stir to coat with oil.

Pour in water to cover the leaves and bring to a boil.

Reduce heat and simmer for 30-40 minutes until leaves are tender.

Incorporate groundnut paste and mix well until dissolved.

Add fish and meat, simmering for an additional 10-15 minutes.

Season with salt, pepper, and seasoning cubes to taste.

Add chili peppers and lemon juice, stirring to combine.

Serve hot with rice or fufu.

Cooking Techniques

Spice Level:

Allergens