Congo-Style Cassava Leaves Stew

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Slow-simmered cassava leaves form the heart of this classic Democratic Republic of the Congo stew, cooked in bright red palm oil with tender beef, smoked fish, and tomatoes for a deeply savory one-pot meal. Traditionally served over white rice, boiled cassava, or fufu, this stew is everyday comfort food across Kinshasa and beyond.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 32 gFat
• 12 gSaturated Fat
• 28 gCarbs
• 5 gFiber
• 6 gSugar
• 38 gProtein
• 720 mgSodium
• 1280 mgPotassium
• 190 mgCalcium
• 7 mgIron
• 28 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the protein base

• 1/2 lb beef stew meat, cut into 1-inch cubes
• 4 oz smoked fish (mackerel or catfish), deboned and broken into chunks
• 1 1/2 tsp fine sea salt, plus more to taste
• 1/2 tsp freshly ground black pepper
• 4 cups beef stock or water

For the greens and sauce

• 1 lb frozen pounded cassava leaves, thawed and squeezed dry
• 1/4 cup red palm oil
• 2 medium yellow onions, finely chopped
• 5 garlic cloves, minced
• 2 medium ripe tomatoes, grated (or 2 tbsp tomato paste)
• 1 scotch bonnet or habanero pepper, pierced (optional)
• 2 tbsp natural peanut butter (optional)
• 1 small bunch cilantro, roughly chopped

To serve

• 4 cups cooked white rice, boiled cassava, or fufu
• Extra palm oil for drizzling

Directions

1. Heat the palm oil in a large heavy pot over medium heat until melted and shimmering but not smoking, about 2 minutes.
2. Add the chopped onions and a pinch of salt; cook, stirring often, until softened and lightly golden, 5-6 minutes.
3. Stir in the garlic and grated tomatoes (or tomato paste) and cook 4-5 minutes until the mixture thickens, darkens, and the red oil begins to pool at the edges of the pot.
4. Add the beef cubes and brown on all sides, stirring frequently, about 7 minutes, then stir in the smoked fish and black pepper.
5. Pour in the stock or water, add the scotch bonnet if using, and bring to a steady simmer. Cover and cook gently for 25-30 minutes, until the beef is fork-tender.
6. Stir in the cassava leaves and peanut butter if using; simmer uncovered for 20-25 minutes, stirring every few minutes so the greens break down into the sauce and the stew thickens.
7. Taste and adjust salt; the oil should float in a red layer on top and the stew should be loose and oily rather than dry.
8. Remove the scotch bonnet if used, scatter the cilantro over the top, give one last stir, and serve hot with rice, boiled cassava, or fufu on the side.

Cook’s Notes

• If you can find fresh young cassava leaves, blanch them for 5 minutes first to mellow the bitter edge; frozen pounded leaves (often sold in African grocery stores) are the easiest substitute.
• Smoked fish is non-negotiable for true depth – use oily smoked mackerel, smoked catfish, or a small piece of smoked ham hock if fish is unavailable.
• The bright red oil floating on top is the signature of a properly cooked pot – do not skim it off, this is where the flavor lives.
• For a vegetarian version, swap the beef and fish for extra smoked mushrooms and a handful of raw peanuts; a teaspoon of bouillon paste adds body.
• Pound the garlic with a little salt in a mortar first if you have one – it creates a smoother, more fragrant sauce than mincing.

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