Sierra Leonean Cassava Leaves Stew

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A comforting one-pot stew from Sierra Leone made by slowly simmering ground cassava leaves with palm oil, tender beef, smoked fish, scotch bonnet pepper, and groundnut paste. Deeply savory, earthy, and richly aromatic, it is traditionally ladled over white rice or paired with cassava fufu for a satisfying family meal.

Nutrition Facts

Per serving (estimated)

• 480 kcalCalories
• 28 gFat
• 10 gSaturated Fat
• 22 gCarbs
• 5 gFiber
• 3 gSugar
• 36 gProtein
• 720 mgSodium
• 980 mgPotassium
• 180 mgCalcium
• 6 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the meat and stock

• 1.5 lb beef chuck, trimmed and cut into 1-inch cubes
• 6 oz smoked bonga or mackerel, deboned
• 6 cups water, plus more as needed
• 1 teaspoon kosher salt
• 1 Maggi or Knorr seasoning cube, crumbled

For the stew base

• 2 lb frozen ground cassava leaves, thawed (or finely chopped fresh)
• 1/2 cup red palm oil
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 2 scotch bonnet peppers, seeded and finely chopped
• 1/4 cup smooth groundnut (peanut) paste
• 3 tablespoons dried ground crayfish
• 1 teaspoon freshly ground black pepper

For finishing

• 1 scotch bonnet pepper, thinly sliced
• 1 lemon, cut into wedges
• Fine sea salt, to taste

Directions

1. Season the beef with the salt and crumbled seasoning cube, add to a heavy pot with 6 cups of water, and bring to a boil; reduce the heat and simmer for 35 to 40 minutes, skimming the surface, until the beef is fork-tender and the broth is deeply flavored.
2. Stir the smoked fish into the broth during the last 10 minutes of cooking so it plumps and softens, then lift it out, flake it, and set it aside; reserve all of the broth.
3. While the meat cooks, warm the palm oil in a separate wide pot over medium heat until it turns a deep glossy red and gives off a rich nutty aroma, about 3 minutes.
4. Add the onion, garlic, ginger, and chopped scotch bonnet and sauté for 4 to 5 minutes until softened and fragrant, taking care not to brown the garlic.
5. Stir in the groundnut paste and ground crayfish and cook for 2 minutes, pressing the paste against the pot so it toasts lightly and loses its raw taste.
6. Add the cassava leaves and 4 cups of the reserved beef broth; stir well, bring to a gentle simmer, and cook uncovered for 15 minutes so the leaves wilt down and turn silky.
7. Return the shredded beef and flaked smoked fish to the pot, season with the black pepper, and continue to simmer gently for another 25 to 30 minutes, stirring occasionally, until the stew is thick, glossy, and a deep green-brown.
8. Taste and adjust with salt, loosen with a splash of stock if the stew feels too thick, and remove from the heat.
9. Let the stew rest, off the heat, for 5 minutes so a layer of red palm oil rises to the surface.
10. Ladle into shallow bowls, garnish with sliced scotch bonnet, and serve with steamed white rice, cassava fufu, or crusty bread alongside lemon wedges.

Cook’s Notes

• Freezing then thawing cassava leaves softens their fibers and tames bitterness; press out excess water before cooking.
• Substitute half of the beef with goat meat for a richer, slightly gamier stew that is common in Freetown homes.
• If ground cassava leaves are unavailable, substitute frozen collard greens plus 1 teaspoon of cassava flour to mimic the body.
• A squeeze of lemon at the end brightens the earthy notes and balances the palm oil richness.
• Traditional cooks often toss in a small piece of dried, smoked beef called bonglo for an extra layer of umami.

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