Cassava Leaves Recipe

Cassava leaves stew is widely consumed in West and central Africa.

In Liberia, Sierra Leone and Guinea this stew is part of  meals almost every day. Cassava leaves soup is also called Saka Saka or Pondu. It can be made with peanut butter or coconut milk.

Here a simple recipe for cassava leaves.

Serves: 4

Preparation time: 25minutes

Cooking time: 60-80minutes


  • 300g cassava leaves, pounded
  • 300g beef (or other meat), wash and cut into cubed
  • 3-4 tablespoons of peanut butter
  •  200 ml palm oil
  •  1 fish, any of your choice (tilapia or mackerel)
  •  2 onions, finely chopped
  • 3 fresh okra, finely chopped
  •  Hot or chili Pepper, to taste
  • 2 bouillon cubes (or Maggi cubes)
  • 2 tablespoons crayfish, ground
  • 4 cups water (1l)
  • Salt, to taste

Variations: You can substitute half of the water with coconut milk if you wish to vary this recipe.

Adding the peanut butter is totally optional many people do not add it, but I love it in the sauce.


Step 1: In a cooking pot, add the meat, fish, salt and 2 cups of water.  Then bring it to boil for 10 minutes or until the fish is cooked.

 When the fish is done, remove it from the pot. Let it cool down and remove the bones from fish and set aside.

Step 2:  Add the cassava leaves in the pot. Let it simmer for 5 minutes and add another cup of water and peanut butter in the sauce.

Step 3: Pour the palm oil in the sauce and add onion, chili pepper and bouillon cubes. Then simmer for 30 minutes on medium heat.

You will need to stir the sauce occasionally to prevent it from burning

Step 4: Return the fish  in the pot and salt to taste.

Step 5: Add the crayfish and okra. Stir well and cook for 15 minutes. Do not forget to stir occasionally until done.

When your stew is ready, you can serve it with rice and enjoy!!

Video Recipe

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