Dried Cassava Leaf Soup RecipeOrigin: Liberia Period: Traditional |
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In West African markets you can buy big 500g packs of finely-chopped dried or semi-dried cassava leaves. My wife often buys these as a base for soups or as an addition to palm butter soups or palm oil soups. This is a fairly simple dish that focuses on the cassava leaves themselves and is characteristic of Liberian cuisine. Ingredients
500g ground or chopped dried cassava leaf 
Dried Cassava Leaf Soup Preparation:Method:Begin with the pepper paste. Add the hot chillies to a pestle and mortar along with a handful of onion and pound to a paste then add the tomatoes and pound in. Wash the dried fish thoroughly then break into pieces, removing as many bones as you can. Add the oil to a pan and use to brown the meat and chicken then set aside. Add the fish steaks and fry until coloured then set these aside. Add the onions and fry for about 5 minutes, or until soft then add half the chilli mix and fry in. Now add the meat back to the pan along with the dried fish, the pepper and Maggi cubes and cover with water. Bring to a boil, reduce to a simmer then cook for about 40 minutes, or until the meat is tender. Now add the cassava leaf, the remainder of the chilli paste and the baking soda and bring the mixture back to a boil. Cook, uncovered until almost all of the liquid has evaporated. Pour the palm oil into the soup, stir to combine then return to a boil, reduce to a low simmer and continue cooking for about 10 minutes. Serve hot with rice. |
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