Cassava leaves are rich in vitamins and minerals and contain fiber, they are dense and grassy. They are usually available as fresh, ground, and frozen at most stores.
Cassava soups/stew is often referred to as Saka, Pondu, Palava, or even Mpondu, this meal is so delicious that it can be served over several dishes.
If you’re curious as to what this beloved dish might taste like, check out the recipe we’ve provided below. We’ll show you how to make cassava leaf soup, as well as the perfect sauce to serve it with.
- 3 pounds frozen cassava leaves
- 1 pound beef cut in bite-size pieces
- 1 medium onion chopped
- ½ – 1 cup palm oil I used ½ palm oil and half canola oil
- 1/2 cup ground crayfish dried shrimps
- 4-5 tablespoon ground groundnuts peanut butter puree
- 1 tablespoon chicken bouillon or Maggie powder
- 1 scotch bonnet pepper
- Salt and pepper to taste
- 1/2 teaspoon cayenne pepper
- ½ pound smoked chicken, turkey, fish
- 1/2 – 1-pound shrimp
- In a large saucepan, season meat with salt, Maggi and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock. Remove the meat and beef stock, reserve
- Heat oil in a large sauce pan over medium heat, add onions and crayfish l, sauté until fragrant about 1-2 minutes. Add beef and or / smoked meat.
- Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.
- Throw in the drained cassava leaves and continue cooking for about 5 more minutes.
- Finally, if using shrimp add shrimp – cook until shrimp turns pink about 3-5 minutes.
- Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste
When it is ready, it can be served with steam rice or your choice of dish
There you have it—delicious Cassava Soup. We guarantee that these recipes will smell amazing as you cook, and they’ll taste even better once you try them! If you’re looking to sample the real deal, we’ve got you covered! We’re an African grocery and delivery service in Ontario, and we carry some