Cassava Leaves Soup

Cassava Leaves Soup Recipe from Liberia with Palm Oil and Hot Pepper

Region / culture: Liberia | Preparation time: 20 minutes | Cooking time: 1 hour | Servings: 4

Introduction

Cassava Leaves Soup is a traditional African dish that is popular in countries such as Liberia, Sierra Leone, and Guinea. It is a hearty and flavorful soup made with cassava leaves, palm oil, and various seasonings. This dish is not only delicious but also packed with nutrients.

History

Cassava Leaves Soup has been a staple in West African cuisine for centuries. It is believed to have originated in Liberia and has since spread to other countries in the region. The dish is often served during special occasions and celebrations, as well as on a regular basis as a comforting and nourishing meal.

Ingredients

0.5 cup of palm oil
salt to taste
1 bunch of cassava leaves
hot pepper to taste
1 large onion
2 chicken bouillon cubes
1 small can of tomato paste
1 lb (454 g) of meat if desired

How to prepare

Boil palm oil.
Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat.
Cover with water and simmer until fully cooked.
Once the water has evaporated, the dish is ready.
Serve over rice.

Variations

For a vegetarian version of Cassava Leaves Soup, you can omit the meat and use vegetable broth instead of chicken bouillon cubes.
You can add additional vegetables such as okra, eggplant, or spinach to the soup for extra flavor and nutrients.
To make the soup creamier, you can add coconut milk or peanut butter to the recipe.

Cooking Tips & Tricks

Be sure to wash the cassava leaves thoroughly before using them in the soup to remove any dirt or debris.

- Adjust the amount of hot pepper to suit your taste preferences. You can make the soup as spicy or as mild as you like.

- For a richer flavor, you can use a combination of meat such as chicken, beef, or fish in the soup.

- Stir the soup occasionally while simmering to prevent it from sticking to the bottom of the pot.

Serving Suggestions

Cassava Leaves Soup is traditionally served over rice, but it can also be enjoyed with fufu, bread, or boiled yams. You can also garnish the soup with chopped cilantro or green onions for added flavor.

Cooking Techniques

The key to making delicious Cassava Leaves Soup is to simmer the ingredients slowly over low heat to allow the flavors to meld together. Be sure to stir the soup occasionally to prevent it from sticking to the bottom of the pot.

Ingredient Substitutions

If you cannot find cassava leaves, you can use spinach or collard greens as a substitute. You can also use olive oil or vegetable oil instead of palm oil if desired.

Make Ahead Tips

Cassava Leaves Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Simply reheat the soup on the stove or in the microwave before serving.

Presentation Ideas

To make the dish more visually appealing, you can garnish the soup with a drizzle of palm oil, chopped peanuts, or a sprinkle of paprika. Serve the soup in a decorative bowl or on a platter for an elegant presentation.

Pairing Recommendations

Cassava Leaves Soup pairs well with a side of rice, plantains, or crusty bread. You can also serve the soup with a side salad or grilled vegetables for a complete meal.

Storage and Reheating Instructions

Leftover Cassava Leaves Soup can be stored in an airtight container in the refrigerator for up to 3 days. To reheat the soup, simply transfer it to a pot and heat it on the stove over medium heat until warmed through.

Nutrition Information

Calories per serving

One serving of Cassava Leaves Soup contains approximately 300-400 calories, depending on the ingredients used and portion size. This makes it a satisfying and filling meal option.

Carbohydrates

Cassava Leaves Soup is a rich source of carbohydrates due to the cassava leaves and tomato paste used in the recipe. Carbohydrates provide energy for the body and are essential for overall health.

Fats

The main source of fat in Cassava Leaves Soup comes from the palm oil used in the recipe. While palm oil is high in saturated fats, it also contains beneficial nutrients such as vitamin E and antioxidants.

Proteins

Proteins in Cassava Leaves Soup come from the meat added to the dish. Protein is essential for building and repairing tissues in the body, as well as for overall growth and development.

Vitamins and minerals

Cassava Leaves Soup is a good source of vitamins and minerals, including vitamin A, vitamin C, iron, and calcium. These nutrients are important for maintaining a healthy immune system, strong bones, and overall well-being.

Alergens

Cassava Leaves Soup may contain allergens such as nuts, soy, and gluten depending on the ingredients used. Be sure to check for any allergens before consuming the dish.

Summary

Overall, Cassava Leaves Soup is a nutritious and flavorful dish that provides a good balance of carbohydrates, fats, proteins, vitamins, and minerals. It is a hearty meal option that can be enjoyed on its own or paired with rice or other side dishes.

Summary

Cassava Leaves Soup is a delicious and nutritious dish that is perfect for any occasion. Packed with flavor and nutrients, this West African classic is sure to become a favorite in your household. Enjoy this hearty soup with rice or your favorite side dish for a satisfying and comforting meal.

How did I get this recipe?

I have a strong memory of the first time I saw this recipe for Cassava Leaves Soup. It was many years ago, back when I was just a young girl living in a small village in West Africa. My grandmother, Mama Nkechi, was known far and wide for her delicious cooking, and she passed down her knowledge and recipes to me.

One hot afternoon, while I was helping Mama Nkechi gather ingredients for dinner, she suddenly stopped in her tracks and plucked a handful of fresh cassava leaves from a nearby bush. She held them up to her nose, closed her eyes, and took a deep breath. "These leaves are the key to making the most delicious soup you will ever taste," she said with a smile.

Intrigued, I watched as she gathered other ingredients like palm oil, onions, garlic, and smoked fish. She explained that cassava leaves are packed with nutrients and flavor, and are a staple in many West African dishes. As she chopped and stirred, the tantalizing aroma of the soup filled the air, and I couldn't wait to taste it.

When the soup was finally ready, Mama Nkechi ladled out steaming bowls for the whole family. As I took my first spoonful, I was blown away by the rich, savory taste of the cassava leaves. The soup was velvety smooth, with hints of smoky fish and earthy vegetables. I had never tasted anything like it before, and I knew I had to learn how to make it myself.

From that day on, Mama Nkechi taught me everything she knew about cooking with cassava leaves. She showed me how to properly clean and prepare the leaves, how to infuse the soup with the perfect blend of spices, and how to adjust the seasoning to suit my own taste. I watched and learned as she cooked for our family, our neighbors, and even visiting guests from other villages.

Over the years, I perfected Mama Nkechi's recipe for Cassava Leaves Soup, adding my own twist here and there. I learned to make it with tender chunks of goat meat or smoked turkey, to simmer it slowly over a low fire for hours, and to serve it piping hot with a side of fufu or rice. Each time I made the soup, I felt a connection to my grandmother and the generations of women who had cooked before me.

As I grew older and left my village to start a family of my own, I carried Mama Nkechi's recipe with me wherever I went. I introduced it to my husband, my children, and my friends, sharing the flavors and traditions of my homeland with everyone I met. I taught my own daughters how to make Cassava Leaves Soup, passing down the knowledge and love that had been given to me.

Today, as I stand in my kitchen, surrounded by the familiar aromas of cassava leaves, smoked fish, and spices, I am filled with a sense of pride and gratitude. I am grateful for the gift of cooking that my grandmother bestowed upon me, and for the joy it has brought to my life and the lives of others. I am grateful for the simple pleasure of sharing a bowl of soup with loved ones, and for the memories of my childhood that it evokes.

As I stir the pot and taste the soup, adjusting the seasoning to perfection, I know that Mama Nkechi would be proud of the cook I have become. She may no longer be with me in body, but her spirit lives on in every dish I create, in every recipe I pass down, and in every taste of Cassava Leaves Soup that warms the hearts and bellies of those I love. And for that, I am forever grateful.