Cassava Leaves Stew



Cassava Leaves Stew

Spicy stew prepared with cassava leaves and palm oil
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course soup & stew
Cuisine Ghanaian
Servings 6 People


  • Sauce Pan
  • Rubber spatula


  • 100 g Cassava Leaves Julienne Slices
  • 1 Medium Onion Sliced
  • 1 Medium onion Pureed
  • 5 Scotch Bonnet Pepper Blended
  • 2 Stockfish
  • 2 Tbsp Crayfish Powder
  • 100 g Cow Hide Wele
  • 100 g Smoked Mackerel
  • 1 Cup Palm Oil
  • 1 Tbsp Salt


  • Wash the cassava leaves in salt solution and cut into julienne slices, then set aside.
  • Heat palm oil in a saucepan over medium heat.
  • Add sliced onion and stir until translucent for 3 minutes.
  • Add stock fish, stir and let fry or 2 minutes.
  • Then add pureed onion, scotch bonnet pepper, stir and let simmer for 3 minutes.
  • Add crayfish powder, cow hide (wele), salt, stir, cover and let simmer for 5 minutes.
  • Then add smoked mackerel, stir and let simmer for 5 minutes.
  • Add sliced cassava leaves, cover and let wilt for 5 minutes.
  • Stir to mix evenly and cover to cook on low heat for 10 minutes or until soft and tender. Adjust salt to your taste.
  • Cassava leaves stew ready. Serve with boiled cassava.


Keyword Cassava, Cassava Leaves, stew

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