Estimated Nutrition (whole recipe, rough)
Counts 12 of 18 ingredients — the other 6 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Salmon | 100g cooked | 208 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Shrimp | 100g cooked | 99 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Cassava | not in our table | 0 |
| Meat | not in our table | 0 |
| Scotch | not in our table | 0 |
| Crayfish | not in our table | 0 |
| Smoked Fish | not in our table | 0 |
| Mackerel | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 pounds (about 1 kg ) fresh cassava leaves
- 2–3 tablespoons palm oil (substitute with vegetable oil if needed)
- 1 large onion , finely chopped
- 4–5 cloves of garlic , minced
- 1 pound (about 500 g ) meat (e.g. chicken , beef , or goat ), cut into bite-sized pieces
- 1–2 fresh tomatoes , diced
- 1–2 Scotch bonnet chile peppers (adjust according to your spice preference)
- 1 tablespoon ground crayfish (optional, but recommended)
- 1 tablespoon dried shrimp (optional, but adds depth of flavor)
- 1 African smoked fish ( tilapia or mackerel ), deboned and flaked
- 1–2 cups chicken or vegetable broth
- Salt to taste
- Pepper to taste
Directions
Wash the cassava leaves thoroughly in a bowl of water to remove any dirt or debris. Drain and set aside.
Using a blender or food processor, blend the cassava leaves until they are finely chopped. Set aside.
Heat the palm oil in a large pot or Dutch oven over medium heat. Add the chopped onions and minced garlic to the pot, and sauté until they become translucent and fragrant.
Add the meat to the pot and cook until it is browned on all sides.
Add the diced tomatoes, Scotch bonnet peppers, ground crayfish, and dried shrimp to the pot. Stir well to combine, then allow the mixture to cook for a few minutes until the tomatoes start to soften.
Add the blended cassava leaves to the pot, along with the flaked smoked fish. Stir everything together to ensure the leaves are well coated with the flavors.
Pour in enough chicken or vegetable broth to cover the mixture. If you prefer a thicker stew, add less broth.
Reduce the heat to low, cover the pot, and let the stew simmer for about 1–2 hours. Stir occasionally to prevent sticking and to ensure even cooking.
After the stew has simmered and the flavors have melded together, taste and adjust the seasoning with salt and pepper as desired.
Serve hot with a side of cooked rice, fufu, or plantains. Enjoy!