Cassava Leaf Stew, Sierra Leone 🇸🇱 | Stews S1, EP 16

Welcome back to Stews from around the world, this is part 16 and today were taking a trip to Sierra Leone, to make a fresh and delicious Cassava Leaf Stew!

Ingredients:

Marinade:

500g stewing beef (chuck roast or beef shin)

2 tsp goya all purpose seasoning

1/2 maggi cube

1 tsp garlic powder

Salt & pepper to taste

2 red onions roughly diced

1/2 habanero pepper de seeded & diced

5 cloves of garlic

Crayfish paste:

1 tbsp crayfish

1/2 red onion roughly chopped

1/2 habanero pepper de seeded & diced

1 tbsp orgiri seeds

Stew:

2 tbsp roasted peanut butter

25g smoked catfish (you can use whatever fish you desire)

150g cassava leaves

6 pieces of okra

3 tbsp sustainably sourced African palm oil

Method:

Step (1)

Into a large stewing pot, add the diced beef alongside the dry seasonings and mix very well. Now blend the red onions, habanero and garlic into a smooth paste, then add to the pot. Allow to marinate for one hour in the fridge or for best results, allow to marinate overnight.

Step (2)

In the meantime, we can prepare our second paste by combining the crayfish, red onion, habanero pepper and origi seeds, then blend until well combined.

Step (3)

Bring the marinated beef out of the fridge and let sit for 30 minutes to bring to room temperature. Now place on a low heat, alongside a dash of water if needed, then cover and bring to a light simmer. Cook for 30 minutes.

Step (4)

Remove the lid from the pot and give a good mix, then add in the peanut butter followed by our crayfish paste and some additional water. Mix very well then cover and cook for a further 10 minutes.

Step (5)

Remove the lid and add the smoked fish. Mix well, then add the frozen cassava leaves, cover and cook for 1 hour 30 minutes, until the beef is soft and tender.

Step (6)

In the meantime, let’s make our final paste. We’re gonna blend together the okra with some water. Once the stew has cooked for the given time, we’re gonna add the okra paste alongside our palm oil. Mix well, then cover and cook for a further 15 minutes. Season to taste with salt and pepper, then your good to go! Enjoy

To serve:

White rice