Cassava Leaf & Rice Recipe

Prepare and blanch cassava leaves

If using fresh cassava leaves, remove thick stems and finely chop leaves (or use a food processor). Place 400 g chopped leaves in a large pot with 500 ml boiling water and blanch 5 minutes to remove toughness and reduce bitterness. Drain, reserving 150 ml of blanching liquid; squeeze excess water from leaves and set aside.

Sauté aromatics

Heat 4 tbs peanut or palm oil in a heavy pot over medium heat. Add 1 cup chopped onion and sauté 5–7 minutes until translucent and beginning to brown. Add 4 minced garlic cloves and 1 tsp grated ginger; cook 1 minute until fragrant.

Build the stew base

Add 1 cup chopped tomato (or 1/2 cup crushed tomato) and the optional chopped scotch bonnet. Cook 4–5 minutes until tomatoes soften and oil begins to separate. Stir in 3 tbs peanut butter or 100 g ground peanuts and cook 2 minutes to incorporate.

Add proteins and liquids

Add 100 g flaked smoked or salted fish (if using) and pour in 300 ml chicken or vegetable stock plus the reserved 150 ml blanching liquid. Stir to combine and bring to a gentle simmer.

Simmer with cassava leaves

Add the blanched cassava leaves to the pot, stirring until evenly distributed. Reduce heat to low, cover partially, and simmer 20–25 minutes so flavors meld and leaves become tender. Stir occasionally to prevent sticking.

Season and finish

Season with 1 tsp salt and 1 tsp black pepper; taste and adjust seasoning. Finish with 1 tbs lime or lemon juice to brighten flavors. If stew is too thick, add up to 50–100 ml water or stock to reach desired consistency.

Rinse 300 g rice under cold water until water runs clear to remove excess starch. Drain.

In a medium saucepan bring 540 ml water to a boil with 1 tsp salt and 1 tbs oil or butter. Add the rinsed rice, stir once to distribute, return to a gentle boil, then reduce heat to low and cover tightly.

Cook undisturbed for 15 minutes. After 15 minutes, remove from heat and let rice steam, covered, for an additional 8–10 minutes. Fluff with a fork before serving.

Spoon a generous portion of steamed rice onto each plate. Ladle cassava leaf stew over or beside the rice. Garnish with chopped cilantro or parsley and fried plantain slices if desired.