November 8, 2010
Recipe: Cassava Leaves Cassava is also known as "yuca", "manioc" or "mogo" in other regions. The flour made from Cassava root is well known as "tapioka". Cassava is a woody plant in tropical regions and Africa is its largest production. In West Africa, root is pounded and mix with hot water to form a thick paste called "fufu". They also use this bitter leaves to make palaver sauce. They pound them to a fine chaff and cook in palm oil with chicken, beef or dried fish in it and serve with rice or fufu. Ingredient 4 bunches of cassava leaf hot paper (as mush as you like) 1 large onion (chopped) Â˝ cup or 1 dried fish 1 pound of fresh chicken or beef 1 tsp salt 1 tsp pepper 2 cups of Palm oil Chicken bouillon cubes (optional) Direction 1. Beat and grind cassava leaf. 2. Season cleaned fresh meat with salt and pepper and let it stand for 20 - 30min. 3. In a large pot, put all the meat, fish, half of the onion, hot pepper and water to cover. Bring to boil. 4. Simmer until the meat is tender. 5. Take all meats out from the pan and put them in the bowl and cover with foil.
Daily special (monday) lunch at Firestone
6. Add cassava leaf to the pot in remaining cooking water. Add 1 tsp salt, pepper and rest of the onions. Cook until the water is evaporated. Stir constantly to avoid the leaf to burn. 7. Add reserved meat mixture and palm oil. Let it simmer for 20-30 minutes or until all the water is gone. Add crumbled bouillon cubes to taste if you like. 6. Serve with rice.