Liberian Cassava Leaf Soup
Liberian cassava leaf soup is a slow-simmered pot of greens, meat and palm oil that suits a crowd. The leaves cook down for close to an hour, turning deep and savory, while Scotch bonnet peppers add serious heat and sweet potato and plantain soften into the broth. Use beef, chicken or fish, whichever you have. Serve it over rice or with fufu, and expect it to taste better the longer it simmers.
Instructions
Wash fresh cassava leaves well and pull off any tough stems. If your leaves are frozen, thaw them following the package directions.
Heat the palm oil in a large pot over medium heat. Add the onion, garlic and ginger and sauté until the onion turns translucent and the pot smells fragrant.
Stir in the Scotch bonnet peppers and cook for a few minutes so their heat and aroma spread through the oil. Add the meat and cook, turning it, until it is browned on all sides.
Pour in the broth or water and bring to a simmer. Cover the pot and cook for 20 to 25 minutes, until the meat is tender when pierced.
Add the sweet potato and plantain and simmer for another 10 to 15 minutes, until both are cooked through and soft.
Stir in the cassava leaves and simmer for 45 minutes to 1 hour, stirring now and then so nothing sticks to the bottom. Season with salt and black pepper, tasting as you go.
Take the pot off the heat and let the soup rest for a few minutes before serving.
Make it personal.
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