Beef and Cassava Leaf Soup RecipeOrigin: Liberia Period: Traditional |
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This is another of my wife's traditional Liberian recipes, based on a recipe handed down by her grandmother. Like all 'proper' Liberian recipes it contains lots of hot chillies. Simply dial-back on these, or substitute with milder varieties to suit your own taste. Ingredients
1 kg beef, cut into large cubes 
Beef and Cassava Leaf Soup Preparation:Method:Place the beef and onions in a lidded casserole pot along with the Maggi cubes, salt and black pepper. Heat, stirring constantly. Meanwhile mix half the scotch bonnet chillies with the dried chillies and pound to a paste. Add the remaining chillies, whole, to the beef mixture. When the meat is almost done add 2l water to the pot. Bring to a boil and add 4 tbsp of the chilli paste. Return to a rapid boil and reduce the volume by about 1/4 before adding the cassava leaves. At this point add 1 tbsp of the chilli paste and all the flaked fish. Return to the boil and cook for 20 minutes. Now add the red palm oil and stir into the other ingredients to mix thoroughly. Add the remaining chilli paste and cook for a further 5 minutes. Serve, hot, on a bed of rice. |
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Other recipes with beef and cassava as primary ingredients: Hearty Russian Beetroot Soup Warning: mysql_fetch_array(): 6 is not a valid MySQL result resource in /home/c/e/celtnet/public_html/recipes/miscellaneous/fetch-recipe.php on line 1179 Join the Celtnet Recipes Discussion Forum The African Cookery PDF file — It takes time and money to keep The Celtnet Recipe Site on the world wide web. You can help via the PayPal donation system: If you prefer to buy from an on-line store then you can get this eBook, all my other eBooks and a range of other recipe eBooks from my Recipe eBooks Store |
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