Okra and Cassava Leaf Soup RecipeOrigin: Liberia Period: Traditional |
|
Liberian cookery is famous for its use of very hot chilli peppers and the combination of meat and fish (particularly dried and smoked fish) into stews that locally are either called 'soups' or 'gravies'. These are the recipes we typically see on the web, and in many ways they're idealized Liberian cuisine. However, the reality is that in a poor country needs must and often these soups are more vegetable than meat-based (perhaps with the addition of smoked dried fish for flavour). The recipe given here is one that my wife occasionally makes. Ingredients
500g ground or chopped cassava leaf 
Okra and Cassava Leaf Soup Preparation:Method:Salt the eggplant cubes and set aside to drain for 20 minutes then wash in plenty of water and dry in a tea towel. Wash the okra and slice into thin rings and pound the chillies to a paste in a pestle and mortar before pounding-in the tomatoes to a paste. Add the oil to the bottom of a deep pan and use to fry the okra and onion until all the slime exuded from the okra has dried. Then add the aubergines and fry until browned. Now add half the chilli and tomato paste to the pan and fry for 2 minutes before adding the tomato purée. Cover the mixture with water, bring to a boil then add the cabbage quarters and Maggi cubes, reduce to a simmer, cover and cook for about 20 minutes. 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. |
printer-friendly version|
Not the Recipe you were after? Try our Comprehensive Recipe Search: Add Celtnet Recipe: Okra and Cassava Leaf Soup to your online bookmark site: 
|
|
More Liberian recipes... More African recipes... More recipes for Stews... |
Are any of the terms used here unfamiliar, do you want to translate from British to American cookery terms? If so then this Glossary of US and UK Cookery Terms will help you. |
One Million People CampaignIf you can spare $1 then help support this site and change someone's life forever? Learn how and why on the One Million People campaign page. Or donate $10 and get my guide to spices or my The Recipes of Africa eBook ebook as a gift for your donation! Over 3000 people visit this page daily if only 1 in 10 of you donate $1 that makes $2000 in 1 week. Enough money for 2 children to get an education for a year. Please use this button to donate just $1 now! As a thank-you you get to write an entire page on yourself for this site, including a link to your website. Become one of the 'One Million People' today! |
Need to convert any measurements on this site? I have conversion pages available for Volumes, Mass/Weight and Temperatures available.
This traditional African recipe is brought to you by the Help Stefan Campaign please take a few minutes to make a donation to help a Liberian/Sierra Leonian refugee rebuild her life below (all donations are made securely via PayPal):
 |
Other recipes with greens and vegetables as primary ingredients: Beef Cameroon 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 |
If you were interested in these recipes then you may be interested in my Celtnet eBook Store here you will find many recipe eBooks, a number of which are available for only $1!
Couldn't find what you were looking for? Search the web:
