How to make lovely dish Cassava Leaf Soup

Growing up I a particularly disliked, kwem, was just not appealing to me, an especially the salt less a version. When I first tasted this Sierra Leone version from my a wonderful sister in law, Mary. It was amazingly good –the inclusion of dried shrimp, meat and groundnut paste appealed to all my senses.

This exotic, cassava leaf soup is not actually a soup but sort of a stew. Can be a prepared with any meat or fish. Most African countries use dry fish (smoked fish) in their soups for added flavor. I substitute smoked chicken in this recipe because that is what is readily available in my neck of the woods. Another good substitute is smoked turkey.

Cassava leaf is available ground and frozen in most African, Pilipino stores, if you are leaving abroad and want to purchase it .A good substitute would be – chopped spinach, you would have to blend it in a food processor for a fine consistency that is so distinctive of this soup.

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▢3 pounds frozen cassava leaves
▢1 pound beef cut in bite size pieces
▢½ pound smoked chicken,turkey, fish
▢1 medium onion chopped
▢½ – 1 cup palm oil I used ½ palm oil and half canola oil
▢1/2 cup ground cray fish dried shrimps
▢4-5 tablespoon ground groundnuts peanut butter puree
▢1 tablespoon chicken bouillon or Maggie powder
▢1 scotch bonnet pepper 1/2 teaspoon cayenne pepper optional
▢1/2 – 1 pound shrimp optional
▢Salt and pepper to taste


1.In a large saucepan, season meat with salt, Maggi and onions and boil until tender, depending on the choice of meat. You should have at least 1-2 cups of stock. Remove the meat and beef stock, reserve

2.Heat oil in a large sauce pan over medium heat , add onions and crayfish l, sauté until fragrant about 1-2 minutes. Add beef and or / smoked meat .

3.Stir in peanut butter or groundnut paste, then add stock about a cup cook for another 5 minutes.

4.Throw in the drained cassava leaves and continue cooking for about 25 more minutes.

5.Finally if using shrimp add shrimp – cook until shrimp turns pink about 3-5 minutes.

6.Adjust seasonings (Maggie, salt, soup consistency with water and oil) to taste

7.Serve warm over rice

Nutrition Information:
Calories: 382kcal (19%)| Carbohydrates: 11g (4%)| Protein: 34g (68%)| Fat: 22g (34%)| Saturated Fat: 7g (44%)| Cholesterol: 119mg (40%)| Sodium: 192mg (8%)| Potassium: 983mg (28%)| Sugar: 1g (1%)| Vitamin A: 3125IU (63%)| Vitamin C: 67.7mg (82%)| Calcium: 80mg (8%)| Iron: 4.3mg (24%)

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