Feuilles de Manioc Recipe - Traditional Chadian Dish

Feuilles de Manioc

Feuilles de Manioc Recipe - Traditional Chadian Dish
Region / culture: Chad | Preparation time: 30 minutes | Cooking time: 1 hour and 30 minutes | Servings: 4-6


Feuilles de Manioc
Feuilles de Manioc

Feuilles de Manioc, also known as Cassava Leaves, is a traditional African dish that is popular in many countries across the continent. This dish is made using cassava leaves, which are cooked down with various seasonings and often served with fish or meat.


Feuilles de Manioc has been a staple in African cuisine for centuries. The dish originated in West Africa and has since spread to other regions of the continent. Cassava leaves are a common ingredient in many African dishes, as they are rich in nutrients and have a unique flavor.


  • 2 to 4 lb (1.81 kg) cassava leaves, stems removed, well-washed, rinsed, and drained
  • 1 or 2 onions, peeled and chopped (optional)
  • piece of fresh or smoked fish
  • baking soda or salt (optional, to taste)
  • hot chile pepper, cleaned and chopped (optional, to taste)
  • minced garlic (optional)
  • palm oil or Moambé sauce (or canned Palm Soup Base, also called "Sauce Graine" or "Noix de Palme")

How to prepare

  1. Wilt the cassava leaves, a handful at a time, by briefly pressing them on a heated skillet or griddle.
  2. Crush the wilted leaves using a mortar and pestle.
  3. If desired, grind the onion into the crushed leaves.
  4. In an enameled pot (or a terra cotta pot over an open fire), bring a few cups of water to a boil.
  5. Add the crushed leaves to the pot.
  6. Keep the leaves at a low boil for an hour, adding water if necessary.
  7. Add the fish, baking soda (or salt), chile pepper, or garlic according to taste.
  8. Continue cooking until the liquid is reduced to a sauce and the leaves have lost their bright green color.
  9. Add the palm oil or moambé sauce and cook for a few more minutes before serving.


  • Add peanut butter or groundnuts for a nutty flavor.
  • Use smoked turkey or chicken instead of fish for a different protein option.
  • Add tomatoes or tomato paste for a tangy twist.

Cooking Tips & Tricks

Be sure to remove the stems from the cassava leaves before cooking, as they can be tough and fibrous.

- Wilt the cassava leaves before crushing them to help release their flavors.

- Adding palm oil or Moambé sauce to the dish will give it a rich and savory flavor.

- Adjust the seasonings to taste, adding more or less chile pepper, garlic, or salt as desired.

Serving Suggestions

Feuilles de Manioc can be served with rice, fufu, or plantains for a complete meal. It can also be enjoyed on its own as a hearty stew.

Cooking Techniques

Wilt the cassava leaves before crushing them to release their flavors.

- Cook the dish over low heat for a long period of time to allow the flavors to develop.

- Stir the dish occasionally to prevent sticking and ensure even cooking.

Ingredient Substitutions

If cassava leaves are not available, spinach or collard greens can be used as a substitute.

- Coconut oil can be used in place of palm oil for a different flavor.

Make Ahead Tips

Feuilles de Manioc can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Presentation Ideas

Serve Feuilles de Manioc in a large bowl with a side of rice or fufu. Garnish with chopped chile peppers or fresh herbs for a pop of color.

Pairing Recommendations

Feuilles de Manioc pairs well with a cold glass of hibiscus tea or palm wine for a refreshing drink.

Storage and Reheating Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave before serving.

Nutrition Information

Calories per serving

One serving of Feuilles de Manioc contains approximately 300 calories.


Cassava leaves are a good source of carbohydrates, providing energy for the body. One serving of Feuilles de Manioc contains approximately 30 grams of carbohydrates.


Palm oil, which is often used in this dish, is a source of healthy fats. One serving of Feuilles de Manioc contains approximately 10 grams of fat.


The addition of fish or meat to Feuilles de Manioc adds protein to the dish. One serving contains approximately 20 grams of protein.

Vitamins and minerals

Cassava leaves are rich in vitamins A and C, as well as minerals such as iron and calcium. One serving of Feuilles de Manioc provides a good amount of these nutrients.


This dish may contain fish and palm oil, which are common allergens. Be sure to check for any allergies before serving.


Feuilles de Manioc is a nutritious dish that is rich in carbohydrates, fats, proteins, vitamins, and minerals. It is a well-rounded meal that provides energy and essential nutrients for the body.


Feuilles de Manioc is a flavorful and nutritious African dish made with cassava leaves, fish, and seasonings. This dish is rich in carbohydrates, fats, proteins, vitamins, and minerals, making it a well-rounded meal option. Serve Feuilles de Manioc with rice, fufu, or plantains for a complete and satisfying meal.

How did I get this recipe?

The moment I found this recipe is etched in my memory forever. It was a warm summer day in the bustling market of Marrakech, Morocco. The air was filled with the tantalizing smells of spices and exotic fruits, and the vibrant colors of the stalls dazzled my eyes. As I wandered through the maze of vendors, I stumbled upon a small stand tucked away in a corner, where a kind old woman was selling a variety of traditional Moroccan dishes.

I was immediately drawn to a plate of delicate, golden-brown pastries that looked like leaves. Intrigued, I approached the woman and asked her what they were. She smiled warmly and told me they were called Feuilles de Manioc, a popular dish in her home country of Senegal. She explained that they were made from cassava leaves, ground peanuts, and a blend of spices, then wrapped in thin sheets of pastry and fried until crispy.

I was captivated by the unique combination of flavors and textures, and I knew I had to learn how to make them myself. The woman kindly agreed to share her recipe with me, and as she taught me the secrets of preparing Feuilles de Manioc, I felt a deep connection to the rich culinary traditions of Africa.

Back in my own kitchen, I set to work recreating the dish. I began by preparing the filling, grinding roasted peanuts with garlic, onions, and a medley of aromatic spices. I then boiled the cassava leaves until tender, chopped them finely, and mixed them with the peanut mixture. The resulting filling was fragrant and flavorful, with a hint of sweetness from the peanuts that balanced the earthy bitterness of the leaves.

Next, I rolled out thin sheets of pastry dough and carefully spooned the filling onto each one, folding them into the shape of a leaf before sealing the edges with a dab of water. As I fried the pastries in hot oil, the kitchen filled with the mouthwatering scent of toasting peanuts and spices, and I knew I had successfully recreated the Feuilles de Manioc that had captured my heart in Marrakech.

When the pastries were golden and crispy, I plated them up and eagerly took a bite. The crunch of the flaky pastry gave way to the tender, savory filling, bursting with the complex flavors of the spices and the nutty richness of the peanuts. Each bite was a symphony of tastes and textures, transporting me back to the bustling market streets of Morocco and the warm hospitality of the woman who had shared her recipe with me.

Since that fateful day, Feuilles de Manioc have become a beloved staple in my culinary repertoire. I have shared the recipe with friends and family, passing on the tradition of this delicious dish to a new generation. And every time I make them, I am reminded of the magical moment when I discovered the recipe that would forever hold a special place in my heart.


| Cassava Leaf Recipes | Chadian Meat Dishes | Chadian Recipes | Chile Pepper Recipes | Fish Recipes | Palm Oil Recipes |

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