Angolan Cassava Leaf Stew with Smoked Fish and Peanuts

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Quizaca is a beloved Angolan comfort dish built on tender, pounded cassava leaves slow-simmered with smoked fish and ground peanuts. The earthy, slightly bitter greens meld with nutty richness and a deep smoky backbone for a stew traditionally served over funje (cassava porridge). It is everyday Angolan home cooking at its most soulful.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 3 gSaturated Fat
• 26 gCarbs
• 6 gFiber
• 5 gSugar
• 29 gProtein
• 640 mgSodium
• 790 mgPotassium
• 185 mgCalcium
• 4 mgIron
• 34 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the stew base

• 500 g fresh cassava leaves, tough stems removed (or 450 g thawed frozen)
• 2 tbsp palm oil
• 1 large yellow onion, finely chopped
• 4 garlic cloves, minced
• 2 ripe tomatoes, diced
• 1 tbsp tomato paste
• 1 bay leaf
• 1 tsp fine sea salt
• 1/2 tsp freshly ground black pepper
• 750 ml warm water

For the fish and peanut finish

• 180 g dried smoked fish (bacalhau-style or catfish), soaked
• 3/4 cup roasted unsalted peanuts, finely ground
• 1 small red chili, seeded and minced (optional)
• 2 tbsp chopped cilantro

Directions

1. If using fresh cassava leaves, rinse them well and pound in a large wooden mortar (or pulse in a food processor) until they form a coarse, dark green pulp; this traditional pounding releases flavor and helps break down the leaves during cooking.
2. Place the smoked fish in a bowl, cover with warm water, and soak for 20 minutes; drain, then flake the flesh, carefully removing all skin and bones, and reserve the soaking liquid.
3. Heat the palm oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 6 to 8 minutes until soft and golden at the edges, then stir in the garlic and cook for 1 minute more.
4. Add the diced tomatoes, tomato paste, and minced chili (if using). Cook, stirring frequently, for 5 minutes until the tomatoes collapse into a thick sauce.
5. Add the pounded cassava leaves and bay leaf to the pot and stir until every shred is coated in the tomato base. Pour in the warm water plus 150 ml of the reserved fish-soaking liquid (skip if too salty) and bring to a gentle boil.
6. Reduce the heat to low, cover, and simmer for 30 minutes, stirring every 10 minutes to prevent sticking; the leaves should turn a deep olive-green and the mixture should thicken noticeably.
7. Stir in the ground peanuts and flaked smoked fish, then continue to simmer uncovered for 15 minutes so the stew thickens into a glossy, cohesive pottage. Taste and adjust salt and pepper.
8. Discard the bay leaf, stir in the cilantro, and serve hot in shallow bowls alongside funje, boiled cassava, or plain white rice.
9. Store leftovers covered in the refrigerator for up to 3 days; the flavor deepens on the second day.

Cook’s Notes

• Fresh cassava leaves must be cooked thoroughly; raw leaves contain compounds that require extended simmering to break down safely.
• If you cannot find fresh or frozen cassava leaves, substitute with 300 g of finely shredded collard greens plus 2 tbsp of cassava flour to approximate the texture.
• Ground peanuts can be replaced with smooth natural peanut butter stirred in at the end of cooking; use 1/3 cup and whisk in gradually.
• Palm oil gives the traditional deep red color and flavor; substitute with 1 tbsp vegetable oil plus 1/2 tsp paprika if needed.
• For a meatier version, add 250 g of beef or goat stew meat browned in step 3 and simmer with the leaves for a full hour.

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