Cassava Leaf Stew/Sauce a Recipe from Sierra Leone

Cassava leaf stew goes by several different names like saka saka, pondu, palava and mpondu. It is always served over steamed rice and is considered to be the national dish of Sierra Leone. Cassava leaf stew is also extremely popular in other West African countries as well.

Cassava leaf stew is considered to be the national dish of Sierra Leone

• Prep Time15 minutes
• Cook Time1 hour
• Total Time1 hour 10 minutes
• Servings 8
• Calories 429 kcal

Ingredients

• 1 lb. beef boneless cut into bite sized cubes
• 1 Tablespoon oil
• 2 onions peeled and roughly chopped
• 2 stock cubes
• 3 cups of water
• 2 medium eggplants peeled and roughly chopped
• 3 Tablespoons dried smoked fish flakes or 3 tbsp crayfish powder
• Scotch bonnet or other chilli to your heat tolerance
• 5 Tablespoon peanut butter smooth
• 3/4 cup palm oil
• 1 lb. pounded cassava leaves
• Salt and pepper to taste

Instructions

1. Add the beef, 1 Tablespoon of onion, a quarter of the knorr cube, oil, 1/3 cup of water and a pinch of salt to a pot, mix well, bring to the boil and reduce to a simmer for about 25 mins until the beef is cooked through.
2. Reserve both the fish and the cooking liquid.
3. While the fish is cooking add the eggplant, the remaining onion, fish flakes, chili and 2/3 cups of water into a high-powered blender and blend into a puree.
4. Transfer the puree into a pot, add the remaining Knorr cubes and water, peanut butter, and palm oil.
5. Mix well and over high heat bring to the boil and then reduce to a simmer for 30 mins stirring occasionally.
6. Then stir in the cassava leaves, and beef liquid, bring the boil and simmer for about 30 mins.
7. 10 mins before the cassava leaves are done add in the beef, season well with any needed salt and pepper and cook till done.
8. Serve with yam or plantain or sweet potatoes