About the dish
In Sierra Leone, Liberia and Guinea cassava leaves are a vegetable just as important as the root itself. Young leaves are pounded in a mortar or ground into a fine green mash and cooked for a long time to remove any bitterness, then stewed in red palm oil with onion, chilli, smoked fish and beef or chicken. Some cooks add peanut butter, which thickens and mellows the sauce. The finished stew is thick, dark green and very aromatic. It is served with a big helping of white rice, at home and in street eateries, every day and for Sunday lunch.
Main ingredients
- cassava leaves
- palm oil
- smoked fish
- beef or chicken
- onion
- chilli
Guinea: Called sauce feuille in Guinea.
Liberia: One of Liberia's most popular dishes, cooked with smoked fish and meat.
Sierra Leone: In Sierra Leone simply called cassava leaves or plasas; usually served with rice.
