Congolese Cassava Leaf Stew with Beef, Smoked Fish, and Peanut Sauce

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This rich and hearty Congolese cassava leaf stew is a beloved staple across the Democratic Republic of Congo, featuring tender beef, smoky fish, and groundnuts simmered in vibrant palm oil. The combination of pungent greens, savory proteins, and creamy peanut butter creates a deeply satisfying one-pot meal traditionally served with fufu or steamed rice.

Nutrition Facts

Per serving (estimated)

• 475 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 20 gCarbs
• 5 gFiber
• 4 gSugar
• 32 gProtein
• 680 mgSodium
• 920 mgPotassium
• 150 mgCalcium
• 5.8 mgIron
• 42 mgVitamin C
• 140 mcgVitamin A

Ingredients

For the meat and aromatic base

• 1 lb beef stew meat (chuck), cut into 1-inch cubes
• 1/2 lb smoked mackerel or catfish, deboned and flaked
• 1 large yellow onion, finely chopped
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 scotch bonnet or habanero pepper, minced (seeds removed for less heat)
• 1/4 cup red palm oil

For the stew

• 2 lbs frozen pounded cassava leaves, thawed and squeezed dry
• 1 red bell pepper, chopped
• 2 tbsp tomato paste
• 3 tbsp natural unsweetened peanut butter, whisked with 3 tbsp warm water
• 1 Maggi or chicken bouillon cube, crumbled
• 2 1/2 cups hot beef stock or water, plus more as needed
• 1 1/2 tsp kosher salt, or to taste

For serving

• Steamed white rice, boiled cassava, or fufu
• Lime wedges and sliced fresh chili

Directions

1. Prepare the cassava leaves: Place the thawed pounded cassava leaves in a colander and press firmly to squeeze out as much water as possible. Set aside.
2. Heat the palm oil in a large Dutch oven or heavy pot over medium heat. Add the chopped onion and sauté for 4 to 5 minutes until softened and lightly golden.
3. Stir in the garlic, ginger, and scotch bonnet; cook for 1 to 2 minutes until fragrant, taking care not to burn the garlic.
4. Add the cubed beef and brown on all sides for 6 to 8 minutes. Stir in the tomato paste and cook for 2 minutes to caramelize and deepen the flavor.
5. Pour in the hot stock, add the crumbled bouillon cube, and bring to a boil. Reduce the heat to low, cover, and simmer for 35 to 40 minutes, or until the beef is fork-tender.
6. Add the flaked smoked fish, chopped bell pepper, and prepared cassava leaves. Stir thoroughly to combine, adding a splash more stock if needed to just barely cover the greens. Simmer uncovered for 20 to 25 minutes, stirring every few minutes to prevent sticking.
7. Stir the diluted peanut butter into the stew and continue to simmer for 5 to 8 minutes, allowing the sauce to thicken and the flavors to meld. Season with salt to taste.
8. Remove from the heat and let the stew rest, covered, for 5 minutes. Serve hot over steamed rice or alongside fufu and boiled cassava, garnished with lime wedges and fresh chili if desired.

Cook’s Notes

• Traditional saka saka uses fresh cassava leaves that are pounded for hours with a large mortar and pestle; high-quality frozen pounded leaves are an excellent and widely used shortcut.
• For a vegetarian version, omit the beef and smoked fish and double the peanut butter, or replace the fish with smoked mushrooms for a similar umami depth.
• Palm oil provides the signature deep red color and earthy flavor; if substituting, use 2 tablespoons of achiote oil mixed with 1 tablespoon of olive oil for a similar hue.
• Like many braised greens, this stew tastes even better the next day once the flavors have fully married, making it perfect for make-ahead meals.
• Adjust the scotch bonnet quantity based on your heat preference; one whole pepper gives a robust medium heat, while removing the seeds yields a gentler warmth.

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