Name: Akwaba Restaurants Cassava Leave With Fish/chicken/beef Recipe
Cook time: 1 h
Total time: 1 h
Yield: 4 servings
Cuisine: African
Ingredients: 500 grams Cassava leaves; 300 grams Tilapia fish (or chicken/beef); 1 pcs Onion; 3 pcs Garlic cloves; 2 pcs Tomatoes; 4 tbsp Palm oil; 2 tbsp Ground crayfish; 1 tsp Salt; 1 tsp Black pepper; 500 ml Water

Liver (beer) w Anjero

Garlic mayo is a creamy sauce blending mayonnaise with minced garlic, often used to enhance various dishes.

Garlic Mayo

Fresh avocado with lime, cilantro, and onion.

Guacamole

Cerignola olives marinated in garlic rosemary olive oil

Olives

A Specialty Soups and Stew. Served with choice of tilapia.

Wash the cassava leaves thoroughly and chop them into small pieces. Clean and cut the tilapia (or chicken/beef) into bite-sized pieces. Finely chop the onions, garlic, and tomatoes.

Prepare the Ingredients

In a large pot, heat the palm oil over medium heat. Add the chopped onions and garlic, sauté until translucent. Add the fish (or meat) and cook until it is no longer raw.

Cook the Fish/Meat

Stir in the chopped tomatoes and cook until they soften. Then, add the cassava leaves and mix well.

Add Vegetables

Add ground crayfish, salt, black pepper, and water. Stir well to combine all the ingredients.

Season the Stew

Cover the pot and let the stew simmer for about 20-30 minutes, stirring occasionally, until the cassava leaves are tender and the flavors meld together.

Simmer

Once cooked, taste and adjust seasoning if necessary. Serve hot with rice or fufu.

Serve

Cassava leaves

Tilapia fish (or chicken/beef)

Onion

Garlic cloves

Tomatoes

Palm oil

Ground crayfish

Salt

Black pepper

Water