Liberian Cassava Leaf Soup
Liberian cassava leaf soup is a delicious and hearty dish that is widely enjoyed in Liberia. Made with cassava leaves, meat, and an assortment of vegetables, this soup is a flavorful and nutritious meal that is perfect for gatherings and special occasions.
Source and licence
"Liberian Cassava Leaf Soup" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Liberian_Cassava_Leaf_Soup, revision 4518432), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Liberian_Cassava_Leaf_Soup&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518432
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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Ingredients
- 2 pounds cassava leaves, fresh or frozen
- 1 pound meat (beef, chicken, or fish), cut into bite-sized pieces
- 1 onion, finely chopped
- 2–3 cloves of garlic, minced
- 1 piece of ginger, grated
- 2–3 Scotch bonnet chile peppers, finely chopped
- 2 tablespoons palm oil
- 4–5 cups chicken broth or water
- 1 sweet potato, peeled and diced
- 1 plantain, peeled and sliced
- Salt, to taste
- Ground black pepper, to taste
Method
- If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.
- In a large pot, heat the palm oil over medium heat.
- Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
- Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.
- Add the meat to the pot and cook until it is browned on all sides.
- Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.
- Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.
- Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.
- Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
- Remove the pot from the heat and let the soup rest for a few minutes before serving.