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Cassava Leaf Soup

Cassava Leaf Soup

Cassava leaf soup is made with fresh green cassava leaves, which are simmered to perfection.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Soup
Cuisine West-African
Servings 0

Ingredients
  

For the Cassava Leaf Paste

  • 4 cups fresh cassava leaves
  • 1 medium onion finely chopped
  • 4 cloves garlic minced
  • 2 Scotch bonnet or habanero peppers minced
  • 1 cup peanut butter (smooth or chunky)
  • ¼ cup palm oil
  • salt and pepper to taste

For the Soup

  • 2 pounds choice of protein (chicken, fish, or beef), cut into bite-sized pieces
  • 3 cloves garlic minced
  • chicken broth
  • 2 cubes maggi or bouillon (optional, for extra flavor)
  • salt and pepper to taste

Instructions
 

Preparing the Cassava Leaf Paste

  • If using fresh cassava leaves, wash them thoroughly and remove any tough stems or veins. Finely chop the leaves.
  • In a large bowl, combine the chopped cassava leaves, chopped onion, minced garlic, minced Scotch bonnet peppers, and peanut butter.
  • Heat the palm oil in a large, heavy-bottomed pot over medium heat.
  • Add the cassava leaf mixture to the pot and sauté for about 10-15 minutes, stirring frequently until the leaves are wilted and everything is well combined. The peanut butter should also melt into the mixture.
  • Reduce the heat to low, cover the pot, and simmer for an additional 15-20 minutes, stirring occasionally. Add water or broth as needed to prevent it from sticking to the bottom of the pot.

Preparing the Soup

  • In a separate large pot, heat 2-3 tablespoons of vegetable oil over medium-high heat.
  • Add the chopped onion and minced garlic, and sauté until they become translucent.
  • Add the protein of your choice (chicken, fish, or beef) to the pot and brown it on all sides.
  • Add chicken broth, depending on your preferred consistency. You can adjust the amount of liquid to your liking.
  • If using Maggi or bouillon cubes, crumble them into the pot for extra flavor.
  • Bring the soup to a boil, then reduce the heat to a simmer and let it cook for about 20 minutes.
  • Once the protein is cooked, add the cassava leaf paste to the soup and stir well to combine.
  • Allow the soup to simmer for an additional 10 minutes, stirring occasionally and adjusting the seasoning with salt and pepper to taste.
  • Serve your delicious cassava leaf soup hot, traditionally over rice or fufu. Enjoy!

Notes

Notes: 
You can replace fresh cassava leaves with dried cassava leaves, rehydrated. Depending on your location.
Be cautious with salt, as the cubes contain salt.
 
Keyword Cassava Leaf Soup
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