Liberian Pounded Cassava with Smoked Fish and Greens

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Dumboy is a beloved Liberian staple of soft, stretchy cassava dough traditionally pounded in a wooden mortar and served with a flavorful sauce. The earthy cassava blends with smoky fish, fresh greens, and a gentle pepper heat for a comforting one-plate meal that has anchored West African coastal cooking for generations. This version keeps the method traditional while staying manageable for any home cook.

Nutrition Facts

Per serving (estimated)

• 430 kcalCalories
• 12 gFat
• 4 gSaturated Fat
• 67 gCarbs
• 5 gFiber
• 4 gSugar
• 18 gProtein
• 480 mgSodium
• 620 mgPotassium
• 110 mgCalcium
• 4 mgIron
• 35 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the pounded cassava

• 2 lb fresh cassava, peeled and cut into 2-inch chunks (about 700 g after peeling)
• 1 tsp salt
• 1/2 cup cooking water reserved for pounding
• Water for boiling

For the smoked-fish and greens sauce

• 2 tbsp palm oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced with 1 seeded scotch bonnet pepper
• 2 medium tomatoes, chopped
• 1/2 lb smoked fish, deboned and flaked
• 2 cups fresh cassava leaves (or spinach), washed and chopped
• 1 crumbled bouillon cube with 1/2 tsp salt
• 1 cup water

Directions

1. Place the cassava chunks in a large pot, cover with about 4 cups of water, add the salt, and bring to a rolling boil. Reduce the heat and simmer for 25 to 30 minutes, until a fork slides through the flesh with no resistance.
2. Drain the cassava, reserving a half cup of the cooking water in case you need to soften the dough while pounding.
3. While the cassava cooks, make the sauce: heat the palm oil in a wide saucepan over medium heat and saute the onion for about 4 minutes until translucent and lightly golden.
4. Stir in the garlic and scotch bonnet mixture and cook for 1 minute until fragrant, taking care not to brown the garlic.
5. Add the tomatoes and smoked fish, stir to coat, and let the mixture simmer for 5 minutes until the tomatoes break down into a thick base.
6. Stir in the cassava leaves, crumbled bouillon cube with salt, and 1 cup of water. Cover and simmer for 15 minutes until the greens are tender and the sauce is rich and slightly thickened.
7. Working quickly while the cassava is still very hot, transfer it to a large wooden mortar and pound with a pestle for 6 to 8 minutes, splashing in a tablespoon of reserved cooking water whenever the dough feels stiff. The texture should become smooth, glossy, and elastic, like soft taffy.
8. If you do not have a mortar and pestle, mash the hot cassava in a sturdy bowl with a potato masher, working in small splashes of hot water until you reach an elastic dough.
9. Shape the pounded cassava into a tall mound on each plate, make a small well in the center, and ladle the hot smoked-fish and greens sauce alongside or directly on top. Serve immediately.

Cook’s Notes

• Cassava must be cooked until very soft to pound properly; undercooked roots will stay lumpy and refuse to stretch.
• Always pound while the cassava is still steaming hot, as cool cassava becomes rubbery and difficult to work with.
• Substitute dark kale or collard greens for the cassava leaves if you cannot find them, but extend the simmer by about 5 minutes.
• A heavy-duty stand mixer fitted with a dough hook can mimic the pounding action if a wooden mortar is not available.
• Wear gloves when handling scotch bonnet peppers to avoid skin irritation, and keep them away from your eyes.

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