Liberian Cassava Leaf Stew with Red Fresh Palm Oil
- 1 pound of cassava leaves, chopped
- 2 pounds of meat (chicken, beef, or lamb)
- 2 cups of chicken stock
- 2 onions, diced
- 4 garlic cloves, minced
- 2 tablespoons of red palm oil
- 1 teaspoon of smoked paprika
- Salt and pepper to taste
- Calories: 400
- Protein: 20g
- Carbohydrates: 10g
- Fat: 30g
- Fiber: 2g
- In a large pot, heat the red palm oil over medium heat.
- Add the diced onions and minced garlic to the pot and sauté until they become fragrant and translucent.
- Cut the meat into bite-sized pieces and add them to the pot. Cook until the meat is browned on all sides.
- Pour in the chicken stock and bring the mixture to a simmer. Cover the pot and let it cook for about 30 minutes, or until the meat becomes tender.
- Add the chopped cassava leaves to the pot and stir well to combine. If needed, you can add a bit more chicken stock to ensure the leaves are fully submerged.
- Sprinkle in the smoked paprika, salt, and pepper to taste. Stir the stew to distribute the seasonings evenly.
- Cover the pot and let the stew simmer for an additional 30 minutes, allowing the flavors to meld together and the cassava leaves to soften.
- Taste and adjust the seasonings if necessary.
- Serve the Liberian Cassava Leaf Stew hot with rice or any desired accompaniment.
Note: Make sure to properly handle and cook cassava leaves as they contain natural toxins. It’s important to boil or simmer them for an extended period to remove the toxins and make them safe to consume.