Cassava Leaf Soup RecipeOrigin: Liberia Period: Traditional |
Ingredients
480ml Palm oil (or 480ml groundnut oil with 3 tbsp paprika) 
Cassava Leaf Soup Preparation:Method:Finely chop the cassava leaf and add 200g to a large pestle and mortar. Pound to a paste, along with the chillies, bitter balls and onion. Once you have a rough paste add more cassava leaves and continue pounding (you may have to do this in several batches). Put the meat, dry fish and dry meat in a large pot of lightly-salted water along with the baking soda. Bring to a boil and continue to boil until completely dry. Add the cassava leaf paste at this point along with 200ml water and the Maggi cubes. Bring to a boil and simmer until almost dry then add the palm oil. Stir to fully incorporate the oil and bring to a simmer. Allow to cook for 10 minutes before serving over boiled rice. **Bitter Balls (also known as 'Country Pepper') is a species of aubergine (eggplant) with bitter fruit about the size of large marbles that closely resemble small garden eggs in colour and form. This is a common ingredient in many Liberian recipes. Substitute about 60g cubed cubed aubergine with 1 tsp ground bittering agent, such as Sénégal Pepper. |
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