Cassava leaf stew with rice

Sierra Leone · Sub-Saharan Africa

Green leaf stew beside white rice and avocado on a takeout plate.
Cassava leaf stew with rice

Cassava-leaf stew is a Sierra Leonean dish made from pounded cassava leaves, commonly eaten with rice. The leaves are reduced to a soft green paste and cooked in water before palm oil and meat, chicken or fish are added.[1]

A preparation collected by Slow Food also includes cooked broad beans, crushed peanuts and garden eggs, small aubergines, with onion and sounbareh seasoning. The ingredients are cooked together until tender; the leaves, rather than the cassava root, form the base of this stew.[1]

References

Sources checked:

  1. Sierra Leone: Traditional Products and Dishes — From Earth to Table — Slow Food Foundation for Biodiversity, with FAO
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image credit

Rice, Palava sauce and Avocado.jpg

creator:
Afimaame
license:
CC BY-SA 4.0
modified:
Copied from Wikimedia Commons and resized/re-encoded for Gochizu; used as a visual approximation for cassava leaf stew with rice.

audio credit

voice:
marin (gpt-4o-mini-tts)
source:
OpenAI API Text to Speech
modified:
AI-generated voice audio.