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Cassava Leaf Stew

Also known as Cassava Leaf Stew (Nigerian Bush Variant)

Cassava Leaf Stew is one of the least-documented but most traditionally significant cassava dishes of rural Igbo communities in South-Eastern Nigeria. While cassava leaves are widely used as a primary vegetable across West and Central Africa (most famously in Congo and Sierra Leone), in Nigeria their use is largely confined to rural communities where the leaves are processed and cooked as a nutritious green vegetable.

Cassava Leaf Stew, Nigerian cooking

Ingredients

  • 4 big handfuls of fresh young cassava leaves (tender top leaves only), very thoroughly pounded or finely blended
  • Half a medium chicken or big handful of beef
  • 2 big handfuls of smoked fish, soaked and deboned
  • 1 big handful of stockfish, soaked
  • 3 cooking spoons of palm oil
  • 3 big handfuls of ground crayfish
  • 4 Atarodo (hot chilli peppers), blended
  • 1 tablespoon of ogiri (fermented castor seed)
  • 1 big onion, sliced
  • 3 seasoning cubes (Knorr), crushed
  • Salt to taste

Method

  1. 01

    CRITICAL SAFETY STEP — Processing the Cassava Leaves. This step is non-negotiable for safety. Fresh cassava leaves contain hydrocyanic acid and MUST be very thoroughly processed before cooking. Pound the leaves in a mortar for a minimum of 15 to 20 minutes, or blend in a blender with a little water for 5 minutes. The leaves must be completely broken down into a fine paste — no whole leaf pieces should remain. After pounding/blending, squeeze out as much liquid as possible and discard the liquid. Rinse the pounded leaf mass with fresh water and squeeze again. Repeat 3 times. Only then is it safe to cook.

  2. 02

    Cooking the Meat. Season and cook meat and stockfish in water for 30 minutes. Reserve stock.

  3. 03

    Building the Sauce. Heat palm oil in a wide pot. Add ogiri and fry 1 minute. Add sliced onion and blended Atarodo. Fry for 10 minutes. Add all cooked meat, stockfish and smoked fish. Add ground crayfish, seasoning cubes, salt and reserved stock. Bring to a simmer.

  4. 04

    Adding the Processed Cassava Leaves. Add the thoroughly processed cassava leaf paste to the pot. Stir very well to combine with the sauce. Cook for 30 to 40 minutes on medium heat, stirring regularly — cassava leaves require a long cooking time to fully develop their flavour and ensure all toxins are neutralised. Taste and adjust all seasonings. The stew should be thick, dark green and deeply flavoured.

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