Cookbook:Liberian Cassava Leaf Soup

Liberian Cassava Leaf Soup
Category	African recipes
Difficulty

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Liberian cassava leaf soup is a delicious and hearty dish that is widely enjoyed in Liberia. Made with cassava leaves, meat, and an assortment of vegetables, this soup is a flavorful and nutritious meal that is perfect for gatherings and special occasions.

Ingredients

• 2 pounds cassava leaves, fresh or frozen
• 1 pound meat (beef, chicken, or fish), cut into bite-sized pieces
• 1 onion, finely chopped
• 2–3 cloves of garlic, minced
• 1 piece of ginger, grated
• 2–3 Scotch bonnet chile peppers, finely chopped
• 2 tablespoons palm oil
• 4–5 cups chicken broth or water
• 1 sweet potato, peeled and diced
• 1 plantain, peeled and sliced
• Salt, to taste
• Ground black pepper, to taste

Equipment

• Cutting board
• Knife
• Large pot
• Wooden spoon

Procedure

1. If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.
2. In a large pot, heat the palm oil over medium heat.
3. Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
4. Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.
5. Add the meat to the pot and cook until it is browned on all sides.
6. Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.
7. Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.
8. Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.
9. Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
10. Remove the pot from the heat and let the soup rest for a few minutes before serving.

Notes, tips, and variations

• Cassava leaves can be found in African or international grocery stores. If unavailable, you can substitute with spinach or other leafy greens, but the taste will be different.
• The longer the cassava leaf soup cooks, the more flavorful it becomes. It is traditionally simmered for several hours to develop its rich taste.
• This soup is often served with rice or fufu, a starchy side dish made from cassava, plantains, or other ingredients.
• Cassava leaves are a good source of vitamins A and C, as well as calcium and iron.
• The meat and vegetables in the soup provide protein, vitamins, and minerals.