If you’re looking for a hearty, nourishing dish with deep, comforting flavors, Cassava Leaf Stew is a must-try. This traditional dish features tender cassava leaves slow-cooked in a rich, aromatic broth with proteins like beef, chicken, or seafood. Infused with spices, coconut, and umami-rich ingredients, Cassava Leaf Stew is a flavorful staple across many West African and tropical cuisines.
What makes Cassava Leaf Stew special is the way cassava leaves transform into a velvety, intensely flavorful base. Simmered low and slow, they absorb the richness of the broth, creating a thick and satisfying texture that pairs beautifully with rice or fufu. Whether made with meat or kept entirely plant-based, Cassava Leaf Stew is nourishing and packed with earthy depth.
The first time I tasted Cassava Leaf Stew, I was amazed by its complexity—layers of smoky, nutty, and savory flavors in every bite. It was served alongside warm rice, and I found myself instantly hooked. Since then, Cassava Leaf Stew has been my go-to dish whenever I want something bold, comforting, and deeply satisfying.
Now, I make Cassava Leaf Stew whenever I crave a hearty stew that’s rich in tradition and taste. Whether for a family meal or a special occasion, Cassava Leaf Stew always delivers big on flavor.
Table of Contents
Why You’ll Love Cassava Leaf Stew
- Deep, Savory Flavor – Slow-simmered for maximum richness.
- Comforting & Hearty – A satisfying meal with bold, earthy depth.
- Nutrient-Packed – Loaded with protein, fiber, and vitamins.
- Customizable Ingredients – Easily adaptable with meats or plant-based options.
- Perfect with Rice or Fufu – A great pairing for classic sides.
Health Benefits of Cassava Leaf Stew
- Rich in Fiber – Supports digestion and gut health.
- High in Vitamins & Minerals – Provides essential nutrients.
- Protein-Packed – Great for muscle health and sustained energy.
- Heart-Healthy Ingredients – Coconut and spices offer beneficial compounds.
- Naturally Gluten-Free – A wholesome meal with clean, simple ingredients.
When to Make Cassava Leaf Stew
- Traditional Comfort Food – A beloved dish across cultures.
- Family Dinners – Perfect for gatherings and special meals.
- Meal Prep Favorite – Easy to store and reheat for multiple meals.
- Cold Weather Comfort – A warm and filling dish on chilly days.
- Celebratory Feasts – A flavorful option for special occasions.
Chef’s Notes: Cassava Leaf Stew
• For maximum flavor – Use homemade ground cassava leaves or blanch fresh greens before grinding to enhance taste and texture.
• Pair with hearty sides – Serve alongside steamed white rice, fufu, or crusty bread to soak up the flavorful sauce.
• Boost aromatics – Toss in minced garlic or a diced bell pepper with the onions for an extra fragrant depth.
• Customize with garnish – Chopped cilantro or sliced chilies add a fresh pop of color and gentle heat.
• Storage tip – Leftovers keep well in an airtight container for up to three days—ideal for meal prep.
• Rich flavor layering – Stir in smoked paprika or chili flakes for a bolder taste profile.
• Adjust creaminess – Use extra peanut butter for a silkier stew or coconut cream for a subtle richness.
• Enhance umami depth – A splash of tamari or soy sauce can round out the flavors beautifully.
• Alternative protein addition – Try shredded chicken or chickpeas for a heartier version of the dish.
• Cooking consistency – Simmer over low heat to preserve the cassava leaf texture and prevent bitterness.
Cassava Leaf Stew
4
servings10
minutes35
minutes180
kcal45
minutesGet ready to celebrate vibrant West African flavors with this hearty Cassava Leaf Stew! Imagine tender, defrosted cassava greens simmered in fragrant red palm oil and crowned with creamy peanut butter—this dish is a sensational plant-based delight. It’s fuss-free, soul-warming, and perfect for elevating any weeknight dinner. Let’s bring bold, rustic goodness to your table!
Ingredients
- Aromatics Oil
3 tablespoons red palm oil or coconut oil alternative
1 large yellow onion diced (about 1 cup)
2 medium tomatoes chopped coarsely (about 1½ cups)
- Greens Seasoning
16 ounces defrosted, ground cassava leaves
2 tablespoons creamy natural peanut butter
1 cup water or vegetable broth
1 teaspoon kosher salt adjust to taste
½ teaspoon freshly ground black pepper
- Alternative Ingredients
Red palm oil: use coconut oil or palm shortening for a milder taste
Peanut butter: swap with almond butter or tahini for nut-free option
Cassava leaves: replace with collard greens or spinach for easier sourcing
Tomatoes: canned diced tomatoes can stand in drain excess juice
Water: use low-sodium vegetable broth to boost flavor
Directions
- Aromatics Sauté – In a nonstick pan over medium heat, warm the red palm oil for about 1 minute. Add the diced onion and cook until softened and translucent, roughly 5–7 minutes. This step builds the flavor base by gently coaxing out natural sweetness from the onion.
- Tomato Integration – Stir in the chopped tomatoes and continue cooking for 3–4 minutes until they begin to break down and release juices. This deglazes the pan and develops a tangy, vibrant sauce layer. Optional: add a pinch of smoked paprika or chili flakes here for extra depth.
- Greens Addition Simmer – Fold in the thawed cassava leaves along with the cup of water. Bring mixture to a gentle simmer, stirring to combine evenly, about 2 minutes. Lower heat to maintain a soft bubble. This slow, low-heat approach ensures even cooking of fibrous greens.
- Peanut Butter Binder – Swirl in the peanut butter and stir vigorously for 1 minute to meld it into the stew, creating a creamy consistency. The fats help carry flavor and coat the leaves.
- Slow Stew Finish – Cover the pan, reduce heat to low, and let the stew cook for 25–30 minutes, stirring occasionally. This allows flavors to meld and the leaves to tenderize fully. Taste and adjust salt or pepper just before serving.
Equipment
- nonstick pan
- chef’s knife
- cutting board
- measuring cups and spoons
- silicone spatula set
Notes
- • For maximum flavor, use homemade ground cassava leaves or blanch fresh greens before grinding.
• Serve alongside steamed white rice, fufu, or crusty bread to soak up the sauce.
• Toss in minced garlic or a diced bell pepper with the onions for an extra aromatic boost.
• Garnish with chopped cilantro or sliced chilies for color and heat.
• Leftovers keep well in an airtight container for up to 3 days—ideal for meal prep.
Nutrition Facts
- Calories: 180kcal
- Fat: 12g
- Saturated Fat: 2.5g
- Trans Fat: 0g
- Polyunsaturated Fat: 3g
- Monounsaturated Fat: 5g
- Cholesterol: 0mg
- Sodium: 350mg
- Potassium: 450mg
- Carbohydrates: 18g
- Fiber: 6g
- Sugar: 4g
- Protein: 4g
- Vitamin A: 3500IU
- Vitamin C: 20mg
- Calcium: 60mg
- Iron: 2.5mg
FAQs: Cassava Leaf Stew
Can I substitute cassava leaves with another green?
Yes! Collard greens, spinach, or kale can be used as alternatives, though the texture may differ.
What’s the best way to store leftovers?
Keep refrigerated in an airtight container for up to three days, or freeze for longer storage.
Can I use a different type of oil?
Absolutely! Coconut oil or avocado oil work well, though red palm oil gives an authentic flavor.
How do I make this dish nut-free?
Swap peanut butter for tahini or sunflower seed butter to keep it allergy-friendly.
Can I add extra spice?
Yes! A pinch of cayenne pepper, gochugaru, or chili flakes can bring heat without overwhelming the flavors.
What’s a good pairing for this stew?
Serve with steamed rice, boiled plantains, or a side of spiced beans for a complete meal.
Can I make this in a slow cooker?
Yes! Cook on low for 6–8 hours, stirring occasionally, to let flavors fully develop.
What can I use instead of fresh tomatoes?
Canned diced tomatoes work well—just drain excess juice to prevent a watery texture.
How do I get a smoother consistency?
Blend a small portion of the stew or stir in more peanut butter for added creaminess.
Can I make a large batch?
Definitely! Just double the ingredients and adjust cook time slightly for even blending.
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