Africa: Liberia: Liberian Authentic Liberian Cassava Leaf Dish
INGREDIENTS:
3 1 lb packs of frozen cassava leaves (found in most International grocery stores or farmers markets)
1-2 pounds of a variety of meats – chicken beef chunks, and/or shrimp
2-3 pieces of dried fish
1 onion – chopped
1 scotch bonnet pepper optional – if spice is desired
½ – 1 cup palm oil
Chicken bouillon cubes and other seasonings of your choice to taste
INSTRUCTIONS:
Pre-season meats with seasoned salt. For best results, let seasoned meats sit overnight.
In a large pot, add meats (except shrimp), dried fish, onions, bouillon cubes and enough water to cover the meats. Bring to a boil.
When meats are almost fully cooked, add the cassava leaves into the pot.
Add additional seasonings and buillion cubes to taste
Boil all ingredients together for about 25 minutes or until water is almost is almost diminished. (you will need to check the water frequently so it doesn’t dry up) If cooking with shrimp, you may add them at any time while cassava leaves are cooking.
When the water is almost diminished, add the palm oil to the cassava leaves and cook for another 5 minutes.
Serve over rice
