Cassava Leaf Soup
Ingredients
-
3
pounds
frozen cassava leaves
-
1
pound
beef cut in bite size pieces
-
½
pound
smoked chicken, turkey, or fish
-
1
medium
onion, chopped
-
½ - 1
cup
palm oil
-
½
cup
ground crayfish or dried shrimps
-
4-5
tablespoons
ground groundnuts or peanut butter puree
-
1
tablespoon
chicken bouillon or Maggie powder
-
1
piece
scotch bonnet pepper
-
½
teaspoon
cayenne pepper (optional)
-
½ - 1
pound
shrimp (optional)
-
to taste
salt and pepper
Instructions
- 1. Season the meat with salt, Maggi, and onions, then boil until tender, reserving 1-2 cups of stock.
- 2. Heat oil in a large saucepan over medium heat, add onions and crayfish, and sauté until fragrant.
- 3. Add the beef and/or smoked meat, then stir in the peanut butter or groundnut paste.
- 4. Add about a cup of the reserved stock and cook for another 5 minutes.
- 5. Stir in the drained cassava leaves and continue cooking for about 25 minutes.
- 6. If using shrimp, add them and cook until they turn pink, about 3-5 minutes.
- 7. Adjust seasonings to taste and serve warm over rice.
Nutrition Facts (estimated)
Servings
5
Calories
382
Total fat
22g
Total carbohydrates
11g
Total protein
34g
Sodium
192mg
Cholesterol
119mg
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