In Africa, we make use of the fresh vegetables in the cassava plant to create cassava leaf. This is actually the same plant because the Yucca root.
You may also take a look at cassava baked in bread, roasted, with fish.
In the usa, you will be able to think it is at Asian, Latin, and African grocers.
Please read tips at the end of the page prior to starting.
3 -8oz bags of defrosted grated cassava leaf
1 lb shrimp (with shells)
2 crabs (cleaned)
3 lbs chicken and beef
1 medium onion (chopped)
1 C smoked poultry (diced)
1 1/2 teaspoon salt
2 tsps seasoned salt (Lawrys is excellent)
1/2 teaspoon ground pepper
3/4 to at least one C red palm oil
1 large Orange (see Tips)
1 pod of hot pepper (see Tips)
2 bonnies (optional from Spanish or Oriental store)
1 piece dried fish – about how big 1 C
Maggi chicken soup (optional)
Ready your soup.
Wash your meat, chicken, fish, and sea food. Cut chicken into 1 1/2 inch pieces. Cut stewing beef into 1 " pieces and smoked poultry into 1/2 inch pieces. If using bonnies, peel and take away bones. Clean crab and falter. Combine all in pan with shrimp.
Add 1 teaspoon salt, 1/4 teaspoon pepper, and 1 teaspoon seasoned salt. Stir to spread seasoning evenly. Let take twenty minutes.
Invest your meat inside a deep pot. Add half of onion to pot. Give a small bit of Hot Pepper. (see Tips below). Add 2 glasses of water and prepare half-covered on medium high for 25 minutes.
Spoon all of your meats from pot and include a bowl. Put aside.
Help make your cassava leaf.
Add cassava leaf towards the pot using the remaining water. Add 1 teaspoon of seasoned salt, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper. Add other half of chopped onion.
Half cover pot and prepare on medium. Stir frequently, scraping bottom of pan with prepare spoon. Prepare until water is nearly dried.
Add meats and palm oil. Provide boil on medium. Reduce heat to low, and then prepare, stirring frequently. Take care not to allow the sauce keep to the bottom from the pan. Taste your sauce. If you'd like more salt, give a chicken soup. Or carefully increase the salt.
Prepare until dry. Your sauce is dry when you are able no more see water bubbling within the sauce about 30-45 minutes (see Tips below).
Enjoy with Grain.
To lessen the meals smell in your house, try peeling an orange. Put the rind in a tiny pot. Cover with water and boil the whole time you're cooking. Increase the water when needed.
Since water and oil separates, look at first glance of the cassava leaf to check on for the existence of water. All of the water is finished when you are able no more see water separated in the oil.
Consider using a small bit of pepper first and taste your sauce before adding more. Remember you could increase the however, you cannot go away.
Be cautious with bonnies. Bonnies are little dried fish with lots of, many bones. Attempt to get the majority of the bones out before cooking.
You should use all chicken or all beef rather of both.
Many Africans prepare with Maggi chicken soup for additional flavoring. I've added minimal salt to my recipe to let you increase the in order to use chicken soup if preferred.
Return from Cassava Leaf to African Recipes Secrets
2008-2014 African-Recipes-Secrets.com
