A Patient Dish with Powerful Flavor
Cassava Leaves is a deeply nourishing, slow-simmered dish rooted in West and Central African cooking traditions. Made with ground cassava leaves, aromatics, smoked proteins, and palm oil, this dish is all about patience, layering flavor, and letting time do the work.
Low and slow cooking allows the leaves to soften, the smoked meats to release their richness, and the seasonings to fully bloom. A touch of peanut butter adds body and depth, creating that signature thick, hearty texture. This is not a rushed dish—it rewards you with bold, soulful flavor and a comforting finish.
Ingredients
Base
- Ground cassava leaves
- Palm oil
Aromatics
- Onions
- Peppers (any mix you like)
Seasonings
- Onion powder
- Garlic powder
- Paprika
- Salt
- Black pepper
- Chicken bouillon
- Adobo chicken seasoning
Proteins & Add-Ins
- Smoked fish or dry fish
- Crayfish
- Smoked turkey
- Chicken, cut and cleaned
- Shrimp
- 2 tablespoons peanut butter
Step-By-Step Instructions
1. Cook the Cassava Leaves
- Place ground cassava leaves in a large pot with just enough water to cover.
- Bring to a boil, then reduce to a gentle simmer.
- Add small amounts of water as needed—do not let the mixture get watery.
2. Add Aromatics
- Blend the onions and peppers until smooth.
- Stir into the pot and allow the mixture to slow-cook, stirring occasionally.
3. Season Gradually
- Season with onion powder, garlic powder, paprika, salt, and black pepper.
- Add the main seasonings: chicken bouillon and adobo chicken seasoning.
4. Build the Flavor
- Add smoked fish or dry fish and crayfish.
- Add the smoked turkey early, allowing it time to soften and fully cook.
5. Thicken & Layer
- Stir in 2 tablespoons of peanut butter, mixing well to create a thick, rich texture.
6. Finish with Proteins
- Add chicken toward the end so it cooks through without breaking apart.
- Add shrimp last, allowing it to cook gently just before serving.
7. Final Touch
- Drizzle in palm oil, stir well, and let the pot simmer until everything is deeply combined and fragrant.
Serving Suggestions
- Serve hot with fufu, rice, or plantains
- Even better the next day as flavors continue to develop
- Perfect for gatherings or meal prep
About the Creator
This recipe comes from Dev, creator of @devstayeatin, who shares deeply rooted, flavor-forward dishes that honor tradition while celebrating soulful, intentional cooking. Dev’s recipes emphasize patience, culture, and bold seasoning, bringing ancestral flavors to modern kitchens.
Dev | @devstayeatin