Boeuf aux Feuilles de Manioc

Boeuf aux Feuilles de Manioc Recipe from Guinea | Ingredients: manioc, palm oil, salt, Peanut butter

Region / culture: Guinea | Preparation time: 30 minutes | Cooking time: 2 hours | Servings: 4

Introduction

Boeuf aux Feuilles de Manioc, a traditional dish from Central Africa, particularly popular in countries like the Democratic Republic of Congo, combines the rich flavors of stew meat with the unique taste of cassava leaves. This dish is a perfect representation of African cuisine, where simplicity meets an explosion of flavors, thanks to the use of local ingredients like palm oil and peanut butter. This recipe guide will take you through the steps to create this hearty and nutritious meal, along with providing insights into its history, nutritional content, and various tips to enhance your cooking experience.

History

The history of Boeuf aux Feuilles de Manioc dates back centuries in Central Africa. It originated as a means to make use of the abundant cassava plant, which is a staple in the region. The leaves of the cassava plant, often discarded or used for animal feed in other cultures, are considered a delicacy in Central African cuisine. Over time, the addition of beef and the use of palm oil have made this dish a hearty meal, symbolizing the resourcefulness and culinary creativity of the African people.

Ingredients

750 g of stew meat
2 packets of cassava leaves
3 tbsp of palm oil
chili, salt
0.5 bowl of peanut butter

How to prepare

Cut the meat into bite-size pieces.
Boil the meat in water to remove the juice.
In a separate pot, cook the manioc leaves.
Heat the palm oil.
Brown the meat over high heat.
Reduce the heat and continue cooking.
Add the pounded manioc leaves, chili pepper, and the remaining meat juice.
Let the mixture simmer for an hour and a half.
Mix the peanut butter with a small amount of water and add it to the mixture.
Serve with manioc.

Variations

1. Substitute beef with chicken for a lighter version.
2. Add coconut milk for a creamier sauce.
3. Include vegetables like eggplant or spinach for added nutrition.

Cooking Tips & Tricks

1. To ensure the cassava leaves are tender, cook them thoroughly before adding them to the meat. This might take up to an hour.

2. Browning the meat at a high temperature before simmering helps to lock in flavors.

3. Gradually mixing peanut butter with water before adding it to the pot prevents lumps and ensures a smooth sauce.

4. Adjust the amount of chili pepper based on your preference for spice.

Serving Suggestions

Serve Boeuf aux Feuilles de Manioc with a side of boiled manioc (cassava) or rice to complement the flavors and make a more filling meal.

Cooking Techniques

Slow cooking the beef ensures it's tender and absorbs the flavors of the cassava leaves and spices. Simmering the cassava leaves separately before combining them with the meat allows for a smoother blend of flavors.

Ingredient Substitutions

1. Spinach can be used as a substitute for cassava leaves, though the taste will differ.

2. Coconut oil can replace palm oil for a slightly different flavor profile.

3. Almond butter can be used instead of peanut butter for those with peanut allergies.

Make Ahead Tips

Prepare the cassava leaves and meat separately a day ahead, and store them in the refrigerator. Combine and continue with the recipe the next day to save time.

Presentation Ideas

Serve in a deep dish, garnishing with fresh chili slices and a spoonful of peanut butter on top for an appealing presentation.

Pairing Recommendations

A light, crisp white wine or a fruity red wine pairs well with the rich flavors of this dish. For non-alcoholic options, consider a ginger beer or hibiscus tea.

Storage and Reheating Instructions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stove over medium heat, adding a little water if the sauce has thickened too much.

Nutrition Information

Calories per serving

A single serving of Boeuf aux Feuilles de Manioc contains approximately 600-700 calories, making it a hearty meal that can provide energy for the better part of the day.

Carbohydrates

Cassava leaves are a good source of carbohydrates, essential for energy. In this dish, they contribute to the overall carbohydrate content, making it a fulfilling meal. The peanut butter also adds to the carbohydrate count, providing both energy and flavor.

Fats

The primary source of fats in this recipe comes from palm oil, which is high in saturated fats. However, it's used in moderation. Peanut butter also contributes healthy fats, which are essential for brain health and energy.

Proteins

The stew meat is the main source of protein in this dish, making it an excellent option for muscle repair and growth. The protein content is complemented by the peanut butter, which adds additional protein and a creamy texture.

Vitamins and minerals

Cassava leaves are rich in vitamins A and C, calcium, and iron, contributing to improved vision, immune function, bone health, and blood health. The meat and peanut butter also add various B vitamins and minerals like zinc and magnesium.

Alergens

This recipe contains peanuts, a common allergen. Those with a peanut allergy can substitute peanut butter with a non-nut-based butter.

Summary

Boeuf aux Feuilles de Manioc is a balanced meal, providing a good mix of carbohydrates, proteins, and fats, along with essential vitamins and minerals. It's a hearty, nutritious option suitable for a main meal.

Summary

Boeuf aux Feuilles de Manioc is a traditional Central African dish that offers a rich blend of flavors and nutrition. This recipe guide provides a comprehensive look at how to prepare the dish, along with tips, nutritional information, and variations to suit different tastes and dietary needs. Whether you're exploring African cuisine or looking for a hearty meal, this dish is sure to satisfy.

How did I get this recipe?

The first time I saw this recipe, it left a lasting impression on me. I was just a young girl, barely thirteen years old, living in the small village of Saint-Louis in Senegal. My grandmother, Mama Aminata, was known far and wide for her culinary skills, and she was always experimenting with new recipes from different cultures.

One day, while I was helping Mama Aminata in the kitchen, a neighbor stopped by and brought her a bundle of fresh cassava leaves. My grandmother's eyes lit up with excitement as she accepted the gift and thanked the neighbor profusely. She explained to me that cassava leaves were a staple in many West African cuisines and that she had a special recipe in mind for them.

Over the next few hours, Mama Aminata worked tirelessly in the kitchen, chopping, seasoning, and simmering. The aroma that filled our small home was intoxicating, a heady mix of spices and herbs that made my mouth water in anticipation. Finally, she called me over to the stove and showed me the finished dish - Boeuf aux Feuilles de Manioc, a traditional Senegalese beef stew cooked with cassava leaves.

I watched in awe as Mama Aminata ladled the stew into bowls and served it with a side of fragrant jasmine rice. The first bite was a revelation - the tender beef melted in my mouth, the rich broth was infused with the earthy flavor of the cassava leaves, and a hint of heat from the scotch bonnet peppers lingered on my tongue. It was unlike anything I had ever tasted before, a perfect balance of flavors and textures that danced on my palate.

As I savored each mouthful, Mama Aminata told me the story of how she had first learned to make Boeuf aux Feuilles de Manioc. It was many years ago, she said, when she was just a young bride living in Dakar. One day, she had been invited to a friend's house for dinner, and the friend's mother had prepared this dish for them.

Mama Aminata had been mesmerized by the complex flavors and the comforting warmth of the stew. She had begged her friend's mother for the recipe, and the woman had graciously shared it with her, passing down the secrets of generations of Senegalese cooks.

From that day on, Mama Aminata had made Boeuf aux Feuilles de Manioc a regular feature on our family's dining table. She had tweaked the recipe over the years, adding her own special touch with a squeeze of fresh lime juice or a sprinkle of dried mint. And now, she was passing it on to me, her eager young apprentice, so that I too could carry on the tradition.

I spent many hours by Mama Aminata's side, watching, learning, and helping her in the kitchen. I memorized the steps of the recipe, the exact measurements of each ingredient, and the precise timing needed to achieve the perfect balance of flavors. And as I grew older and more confident in my own cooking skills, I started to make Boeuf aux Feuilles de Manioc on my own, delighting my own family and friends with the delicious taste of Senegal.

Now, as I sit in my own kitchen, surrounded by the comforting smells of simmering stew and fragrant herbs, I can't help but think back to that fateful day when I first learned to make Boeuf aux Feuilles de Manioc. It was a turning point in my culinary journey, a moment that sparked a lifelong passion for cooking and a deep appreciation for the rich tapestry of flavors and traditions that make up Senegalese cuisine.

And as I take a spoonful of the steaming stew and close my eyes in blissful contentment, I am grateful for the love and wisdom that Mama Aminata passed down to me, and for the gift of this delicious recipe that has brought so much joy and nourishment to my family and loved ones.