Cassava Couscous with Young Cassava Leaves

Be the first to rate

(No Ratings Yet)

Loading...

A beloved Cameroonian classic from the Southwest region, this hearty dish pairs fluffy steamed fermented cassava couscous with tender young cassava leaves simmered in a rich, smoky palm oil sauce. Flaked smoked fish and ground crayfish build deep umami, making it a comforting one-pot meal traditionally served at family gatherings.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 22 gFat
• 9 gSaturated Fat
• 48 gCarbs
• 6 gFiber
• 3 gSugar
• 24 gProtein
• 720 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 45 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the Cassava Couscous

• 4 cups grated fermented cassava (kwacoco)
• 2 cups water, plus more for steaming
• 1/2 teaspoon fine sea salt
• 1 tablespoon neutral vegetable oil

For the Cassava Leaf Stew Base

• 1/2 cup palm oil
• 2 large yellow onions, finely chopped
• 4 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 fresh habanero peppers, seeded and chopped
• 2 lbs tender young cassava leaves, washed and finely chopped

For the Protein and Finishing

• 1 lb smoked mackerel or hake, deboned and flaked
• 1/2 cup ground dried crayfish
• 2 cups beef or fish stock
• 1 teaspoon salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper

Directions

1. Place the grated fermented cassava in a large bowl and rub it between your palms to break up clumps until it resembles coarse couscous; sift out any fibrous strings and discard them.
2. Bring 2 cups of water to a gentle boil in a pot fitted with a steamer basket. Spread the cassava evenly in the basket, cover, and steam for 20 minutes, lifting the lid and fluffing with a fork every 5 minutes while sprinkling lightly with water if it looks dry.
3. While the couscous steams, prepare the stew: heat the palm oil in a heavy pot over medium heat until it shimmers and turns deep red, about 3 minutes. Add the onions and sauté for 5 to 6 minutes until soft and translucent.
4. Stir in the garlic, ginger, and habaneros and cook for 2 minutes until fragrant. Add the chopped cassava leaves and toss to coat in the oil, cooking for 5 minutes until wilted and reduced in volume.
5. Pour in the stock, then add the flaked smoked fish, ground crayfish, salt, and pepper. Stir well, cover, and simmer for 20 to 25 minutes until the leaves are completely tender and the sauce is thick enough to coat a spoon.
6. Uncover and simmer 5 more minutes if needed to concentrate the flavors; taste and adjust salt and pepper.
7. Transfer the steamed cassava couscous to a bowl, drizzle with the neutral oil, and fluff again with a fork to keep it light and separate.
8. Mound the couscous on plates and spoon the cassava leaf stew generously over and around it. Serve hot, traditionally alongside cold water or a simple avocado salad.

Cook’s Notes

• If pre-grated fermented cassava is unavailable, soak peeled cassava chunks in water for 24 to 48 hours, then grate and squeeze out excess moisture before steaming.
• Palm oil is essential for the signature deep red color and nutty flavor; do not substitute with other oils as the result will lose its authentic character.
• Use only the youngest, tenderest cassava leaves; older leaves turn bitter and fibrous even after long cooking.
• The stew tastes even better the next day once the flavors meld; reheat gently with a splash of stock to loosen the sauce.
• Serve with a wedge of lime or a few drops of lemon juice to cut through the richness of the palm oil if desired.

You might also like

African

Egusi Stew

African

Soya Grilled Beef

African

Classic Bamileke Leaf and Cocoyam Stew

African

Cameroon Directors Chicken with Plantains