Malawi Cassava Porridge with Cassava Leaf Stew

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A traditional Malawian meal built around two humble ingredients: cassava flour, which is stirred into a thick, smooth porridge, and tender cassava leaves simmered with groundnuts into a rich, savory stew. The porridge acts as both plate and utensil, scooped by hand and dipped into the leafy relish.

Nutrition Facts

Per serving (estimated)

• 560 kcalCalories
• 22 gFat
• 3.5 gSaturated Fat
• 78 gCarbs
• 9 gFiber
• 6 gSugar
• 14 gProtein
• 620 mgSodium
• 780 mgPotassium
• 180 mgCalcium
• 4.5 mgIron
• 55 mgVitamin C
• 210 mcgVitamin A

Ingredients

For the cassava porridge

• 4 cups water, plus more as needed
• 3 cups cassava flour
• 1/2 tsp salt

For the cassava leaf stew

• 6 cups young cassava leaves, tough stems removed and finely chopped
• 1/2 tsp baking soda (optional, preserves color)
• 1 cup raw groundnuts (peanuts), finely ground
• 1 large onion, finely chopped
• 2 medium tomatoes, chopped
• 3 tbsp vegetable oil
• 1 tsp salt, or to taste
• 1 small dried fish or 1/2 tsp smoked fish powder (optional)

Directions

1. Rinse the chopped cassava leaves in several changes of cold water, then place them in a pot with 2 cups of water and the baking soda. Bring to a simmer and cook for 25-30 minutes, until the leaves are completely tender.
2. Add the ground groundnuts to the pot along with the chopped tomatoes and 1 cup of additional water. Stir well to combine.
3. Heat the oil in a small skillet and sauté the onion until soft and translucent, about 5 minutes. Scrape the sautéed onion into the leaf pot. If using dried fish, crumble it in now.
4. Simmer the stew uncovered for 15-20 minutes, stirring occasionally, until the liquid reduces and the mixture becomes thick and spoonable. Season with salt and remove from heat.
5. While the stew simmers, prepare the porridge: bring the 4 cups of water to a rolling boil in a heavy pot, then add the salt.
6. Reduce the heat to medium. Gradually sprinkle in the cassava flour while stirring constantly with a sturdy wooden spoon to prevent lumps from forming.
7. Continue to stir vigorously for 8-10 minutes, pressing and folding the dough against the sides of the pot, until it becomes a smooth, stiff ball that pulls away from the sides and holds its shape.
8. Wet your hands with cool water and shape the hot porridge into a smooth mound on a serving plate. Serve immediately alongside the warm cassava leaf stew, with extra stew in a small bowl for dipping.
9. To eat, pinch off a small piece of porridge with your right hand, press it into a shallow indent, and use it to scoop up the cassava leaf stew.

Cook’s Notes

• Use young, tender cassava leaves for the best flavor and texture; older leaves must be pounded to break down tough fibers.
• If cassava flour is unavailable, substitute with a 50/50 mix of fine cassava starch and whole wheat flour for a similar starchy body.
• Toast the raw groundnuts lightly in a dry pan before grinding to deepen their nutty flavor and aroma.
• Always serve the porridge hot, as it firms up considerably as it cools and becomes difficult to shape by hand.
• Cassava leaves must be cooked thoroughly, never eaten raw, as they contain natural compounds that require heat to neutralize.

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