Angolan Kitaba-Style Sesame and Cassava Leaf Stew

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Kitaba is a beloved Angolan stew from the northern highlands, traditionally made with tender cassava leaves, smoked fish, and a generous swirl of toasted sesame paste. The dish delivers deep earthy and nutty flavors that pair wonderfully with funje (cassava porridge) or steamed rice. Each spoonful balances the smoky richness of fish with the smooth, almost peanut-butter-like sesame base.

Nutrition Facts

Per serving (estimated)

• 410 kcalCalories
• 28 gFat
• 5 gSaturated Fat
• 12 gCarbs
• 5 gFiber
• 3 gSugar
• 28 gProtein
• 720 mgSodium
• 900 mgPotassium
• 280 mgCalcium
• 6 mgIron
• 32 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the stew

• 500 g fresh or frozen cassava leaves, finely shredded
• 250 g smoked mackerel or sardines, deboned and broken into chunks
• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 2 medium tomatoes, chopped
• 1 small red chili pepper, slit (optional)
• 2 tbsp palm oil or vegetable oil
• 1 cup water or light fish stock
• 1 tsp salt, plus more to taste

For the sesame base

• 4 tbsp roasted sesame paste (tahini-style)
• 3 tbsp warm water, for loosening

For serving

• Steamed white rice, funje, or boiled cassava
• Lime wedges

Directions

1. Prepare the cassava leaves: strip any tough stems from fresh leaves, rinse thoroughly, and finely shred; if using frozen, thaw and squeeze out excess water.
2. Heat the palm oil in a heavy pot over medium heat, then sauté the onion for about 5 minutes until soft and translucent.
3. Add the garlic and optional chili and cook for another minute until fragrant, taking care not to brown the garlic.
4. Stir in the chopped tomatoes and cook for 5 minutes, mashing them down until you have a thick, jammy sauce.
5. Add the smoked fish chunks and shredded cassava leaves, pour in the water or stock, season lightly with salt, and bring to a gentle simmer.
6. Cover and cook for 20 minutes, stirring occasionally, until the leaves are very tender and the liquid has reduced by about half.
7. In a small bowl, whisk the sesame paste with the warm water until smooth and pourable, similar to the consistency of warm cream.
8. Stir the diluted sesame paste into the stew and simmer uncovered for 5 more minutes so the flavors meld without the paste splitting.
9. Taste and adjust salt, remove the chili if used, and let the stew rest off the heat for 5 minutes to thicken slightly.
10. Serve hot in shallow bowls alongside funje, boiled cassava, or steamed rice, with lime wedges for squeezing over.

Cook’s Notes

• If fresh cassava leaves are unavailable, frozen pounded callaloo-style greens are a reliable substitute.
• For the most authentic flavor, use traditionally wood-smoked dried fish rather than hot-smoked fillets.
• Toast raw sesame seeds yourself and blend with a splash of oil for a noticeably fresher, more fragrant paste.
• Add the sesame paste only in the last 5 minutes of cooking, as prolonged boiling can turn it bitter.
• Kitaba tastes even better the next day once the sesame and smoky fish flavors have had time to meld.

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