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Cassava Leaves Soup Recipe

Name: Steaming Pots West Africa Cuisines Cassava Leaves Soup Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: African
Ingredients: 6 cups cassava leaves (fresh, chopped) or frozen cassava leaf paste; 6 cups water or low-sodium stock (for simmering); 1 cup diced onion; 1 cup fresh tomatoes, chopped (or canned diced); 1 tbs fresh ginger, grated; 3 cloves garlic, minced; 1 to taste scotch bonnet or habanero pepper (whole or chopped); 3 tbs ground peanuts (natural peanut butter can substitute); 2 tbs ground crayfish or toasted ground shrimp (optional); 2 tsp bouillon powder or cubes (chicken or beef); 1 tsp smoked paprika; 1 tsp ground coriander; 1 tsp sea salt; 1 tsp black pepper; 3 tbs cooking oil (palm oil or neutral vegetable oil); 1 lb protein (choice: smoked fish, dried fish, stewed beef, goat, or cubed chicken); 8 oz optional: shrimp (peeled) or crab; 1 tbs lime or lemon juice; 2 tbs chopped fresh parsley or scent leaves (substitute: cilantro); 4 cups fufu, pounded yam, or steamed white rice (for serving)

Inspired by Steaming Pots West Africa Cuisine

Time1h 15m

Serves4

Cassava Leaves cooked with African spices, ground peanuts, and your choice of protein. Served with fufu or white rice

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Ingredients

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Soup Base & Greens

6 cups cassava leaves (fresh, chopped) or frozen cassava leaf paste

6 cups water or low-sodium stock (for simmering)

1 cup diced onion

1 cup fresh tomatoes, chopped (or canned diced)

1 tbs Fresh ginger, grated

3 cloves Garlic, minced

1 to taste scotch bonnet or habanero pepper (whole or chopped)

Flavoring & Spices

3 tbs ground peanuts (natural peanut butter can substitute)

2 tbs ground crayfish or toasted ground shrimp (optional)

2 tsp bouillon powder or cubes (chicken or beef)

1 tsp Smoked paprika

1 tsp Ground coriander

1 tsp sea salt

1 tsp black pepper

Protein & Oil

3 tbs cooking oil (palm oil or neutral vegetable oil)

1 lb protein (choice: smoked fish, dried fish, stewed beef, goat, or cubed chicken)

8 oz optional: shrimp (peeled) or crab

Finishing & Serving

1 tbs lime or lemon juice

2 tbs chopped fresh parsley or scent leaves (substitute: cilantro)

4 cups fufu, pounded yam, or steamed white rice (for serving)

Method

Prep

Prepare greens

If using fresh cassava leaves, wash thoroughly, remove tough stems, then chop finely. If using frozen cassava leaf paste, thaw and break up any large clumps.

Prepare protein

If using beef or goat, cut into bite-size pieces and par-cook (boil) until nearly tender (about 25–40 minutes depending on cut). If using chicken, cut into cubes and set aside. If using smoked or dried fish, rinse and debone if needed. If using shrimp, peel and devein.

Cook Base & Protein

Heat 2 tablespoons oil in a large pot over medium heat. Add diced onion and sauté 4–5 minutes until translucent.

Add minced garlic and grated ginger; sauté 1 minute until fragrant.

Add chopped tomatoes and cook 4–5 minutes until they start to break down and form a sauce.

Stir in your chosen protein: add pre-cooked beef/goat or raw chicken pieces now. Pour in 2 cups of the water or stock; cover and simmer until protein is cooked through and tender (chicken 12–18 minutes; beef/goat longer if not pre-cooked). If using smoked/dried fish or shrimp, add them later in the final 8–10 minutes to avoid overcooking.

Incorporate Greens & Peanut

Add the chopped cassava leaves to the pot along with the remaining water or stock. If using frozen paste, add in spoonfuls while stirring to blend. Bring to a gentle simmer.

Stir the ground peanuts (or 3 tablespoons peanut butter) into a cup of warm water to make a smooth slurry, then pour into the soup while stirring to prevent lumps. This will thicken and add creaminess.

Add ground crayfish (if using), smoked paprika, ground coriander, bouillon, salt, and black pepper. Stir to combine. Reduce heat to low and simmer, partially covered, for 20–30 minutes to let flavors meld and greens to become tender. Stir occasionally to prevent sticking.

Finish & Adjust

Taste and adjust seasoning: add more salt or bouillon if needed, and more ground pepper or a chopped chile for heat.

If the soup is too thick, add up to 1 cup more water or stock and simmer 5 minutes. If too thin, simmer uncovered to reduce to desired thickness.

Stir in remaining 1 tablespoon oil (optional) for sheen and 1 tablespoon lime or lemon juice to brighten flavors. Fold in chopped parsley or scent leaves just before serving.

Serve

Serve the cassava leaves soup hot with fufu, pounded yam, or steamed white rice on the side. Spoon hearty portions of protein and greens over the starch. Provide extra hot pepper and lime on the side.