Sierra Leone & Liberia • West African Culinary Heritage

Cassava Leaf Stew & Rice

West African Cassava Leaf Stew with White Rice

Slow-cooked cassava leaves enriched with groundnuts, smoked fish, tender beef and palm oil, served alongside fluffy white rice for a deeply comforting West African meal.

PREPARATION

30 minutes

COOKING

1 hour 40 minutes

TOTAL TIME

2 hours 10 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

4 ounces CaMasi Maison™ Premium Dried Cassava Leaf
1½ pounds stewing beef, cut into bite-sized pieces
8 ounces smoked fish, cleaned, deboned and broken into pieces
½ cup smooth unsweetened groundnut or peanut paste
½ cup natural red palm oil
1 large onion, finely chopped
3 garlic cloves, finely minced
1–2 habanero peppers, blended or adjusted to taste
1 teaspoon ground Cameroon pepper
2 teaspoons premium sea salt, divided and adjusted to taste
7 cups water, plus more as needed
3 cups long-grain white rice
4½ cups water for cooking the rice

THE MAISON METHOD

Preparation Method

Prepare the cassava leaves: Place the dried cassava leaves in a large bowl and cover them generously with warm water. Soak for 15–20 minutes, then drain and rinse thoroughly.
Begin the essential cooking stage: Transfer the leaves to a large, uncovered pot and add 6 cups of fresh water. Bring to a strong boil, then continue boiling uncovered for 45 minutes. Stir occasionally and add hot water as needed to prevent scorching.
Prepare the beef: While the leaves cook, place the beef in a separate pot with half of the onion, 1 teaspoon of sea salt and 1 cup of water. Cover and simmer for 25–30 minutes, or until nearly tender. Reserve the cooking stock.
Season the cassava leaves: Add the remaining onion, garlic, blended habanero, Cameroon pepper, cooked beef and its reserved stock to the cassava leaves. Stir thoroughly and simmer uncovered for 15 minutes.
Add the smoked fish: Fold the cleaned smoked fish gently into the stew. Continue cooking uncovered for 10 minutes so its savory character permeates the leaves.
Add the palm oil: Pour in the natural red palm oil and stir until evenly distributed. Simmer uncovered over medium-low heat for another 10 minutes.
Incorporate the groundnut paste: Blend the groundnut paste with 1 cup of warm water until smooth. Stir it gradually into the stew and cook uncovered for 15–20 minutes, stirring frequently, until the leaves are completely tender and the stew is rich and cohesive.
Cook the rice: Rinse the rice until the water runs mostly clear. Combine it with 4½ cups of water in a separate pot. Bring to a boil, reduce the heat, cover and cook gently for 15–18 minutes. Remove from the heat and rest, covered, for 5 minutes before fluffing.
Balance and serve: Taste the cassava leaves only after they have completed the full cooking process. Adjust the remaining sea salt and add hot water if a looser consistency is desired. Serve warm alongside the white rice.

A NOTE FROM THE MAISON

Maison Notes

Cassava leaves must never be eaten raw or partially cooked. Follow all preparation directions printed on the product package and complete the extended cooking process before tasting.
Keep the cassava leaves uncovered during their principal cooking stages. Stir regularly and replenish the liquid with hot water whenever necessary.
Clean smoked fish carefully, removing every bone before folding it into the stew. Add it gently so some recognizable flakes remain intact.
For distinct rice grains, rinse away the excess starch and allow the cooked rice to rest before fluffing.

PLEASE NOTE

Allergen Information

Contains fish and peanuts from the smoked fish and groundnut paste. Check all packaged ingredients before use. Prepared in a kitchen where other allergens may be present.

FROM THE CAMASI MAISON PANTRY