Cooking cassava leaves, the most appetizing delicious Rwandan/ Liberian/ Burundi food #africanfood

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.

Remove cassava leaves from the branches.

Chop green pepper, celery, garlic, and spring onions and place them in a blender.

Add a little water to the blender if needed for blending.

Wash the cassava leaves and add them to the blender with the previously blended ingredients.

Blend the cassava leaves, using a wooden spoon to push them down if necessary.

Set the blended cassava leaves aside after blending.

Boil the cassava leaves in a rice cooker, shaking and scraping the pot as needed.

When there's little water left, add boiling water to the pot.

Once the cassava leaves are 80% done, remove them from the heat and let them sit overnight for better flavor.

Blend the peanuts, adding water if necessary for easier blending.

Add chicken to the cassava leaves (or any protein of choice).

Add more water to the pot and let it cook for 20 minutes until the chicken is soft.

Add palm oil to the pot after 20 minutes.

Add chicken seasoning and salt to taste.

Cover and cook until the chicken is soft enough.

In a separate pan, heat cooking oil and add onions and tomatoes, cooking until soft.

Add blended peanuts to the tomatoes and cook on medium heat, stirring to prevent sticking.

Transfer the cassava leaves to a larger pot.

Add half of the cooked peanuts to the cassava leaves and mix.

If the mixture is too thick, add a little more water.

Add more salt and palm oil to taste, ensuring enough palm oil is added for flavor.

Cover and cook for an additional 20 minutes on medium heat until done.

Add chili to taste before serving.

Dish out the cassava leaves and serve with rice, ugali, or chapati.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens