Soup recipe illustration Illustrative image—not a photograph of this dish. Be the first to upload a real one.
v1 Public Imported from Wikibooks revision 4518432

Liberian Cassava Leaf Soup

personRecipeLibrary
starNot Rated Yet

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes

print Print history History
schedulePrep 0 min local_fire_departmentCook 0 min speedmedium

Source: Wikibooks contributors

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: Revision 4518432

License: CC BY-SA 4.0 · Wikibooks contributors

#liberian #medium difficulty #recipes for soup #recipes using cassava #recipes using chicken broth and stock #recipes using fresh ginger #recipes using garlic #recipes using meat #recipes using palm oil #recipes using scotch bonnet chile #recipes without cooking time #recipes without servings
Soup

Ingredients

Scale
  • 2 pounds cassava leaves, fresh or frozen
  • 1 pound meat (beef, chicken, or fish), cut into bite-sized pieces
  • 1 onion, finely chopped
  • 2–3 cloves of garlic, minced
  • 1 piece of ginger, grated
  • 2–3 Scotch bonnet chile peppers, finely chopped
  • 2 tablespoons palm oil
  • 4–5 cups chicken broth or water
  • 1 sweet potato, peeled and diced
  • 1 plantain, peeled and sliced
  • Salt, to taste
  • Ground black pepper, to taste

Directions

  1. If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.
  2. In a large pot, heat the palm oil over medium heat.
  3. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
  4. Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.
  5. Add the meat to the pot and cook until it is browned on all sides.
  6. Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.
  7. Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.
  8. Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.
  9. Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
  10. Remove the pot from the heat and let the soup rest for a few minutes before serving.

Equipment

Cutting board, Knife, Large pot, Wooden spoon

Notes

Cassava leaves can be found in African or international grocery stores. If unavailable, you can substitute with spinach or other leafy greens, but the taste will be different.

The longer the cassava leaf soup cooks, the more flavorful it becomes. It is traditionally simmered for several hours to develop its rich taste.

This soup is often served with rice or fufu, a starchy side dish made from cassava, plantains, or other ingredients.

Cassava leaves are a good source of vitamins A and C, as well as calcium and iron.

The meat and vegetables in the soup provide protein, vitamins, and minerals.

Test Notes

lock Sign in to add tested notes or ratings.

No test notes yet.