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Cassava Stew from Sierra Leone
From Victoria Roots and Gaëlle Smith of Humanity and Inclusion, UK

Emergency Rehabilitation Specialist for Humanity & Inclusion, Gaëlle Smith, enjoyed this meal communally alongside local medical staff in Sierra Leone.

This dish is popular there, as well as in other parts of Central Africa and is always served with steamed rice.

Ingredients
  • ½ Ib chicken, beef, goat or fish (optional if vegetarian)
  • 1 tbsp olive oil
  • 1 chopped onion
  • 1 stock cube (maggi is popular)
  • 1½ cups water
  • 1 aubergine
  • 1 ½ tbsp dried fish flakes or crayfish powder
  • Chilli to taste (traditionally scotch bonnet)
  • 3 tbsp peanut butter or ground nut paste
  • ½ cup palm oil (or coconut oil)
  • ½ Ib minced or ground cassava leaves (should be available in asian supermarkets), can be substituted for spinach
  • Salt & pepper to taste

    Preparation Time
15 minutes
Cooking Time
1 hour
Servings: 4
Instructions
  1. Add the meat or fish, tbsp of onion and ¼ of a stock cube with 1/3 cup water and pinch of salt to a pan and mix, bringing to the boil and reducing for 25 mins until meat is cooked. Retain liquid and meat.
  2. Add aubergine, rest of the onion, fish flakes, chilli and 1/3 cup water into a blender/food processor and blend to a puree.
  3. Add puree to another pan with the remaining stock and water, nut butter and palm oil.
  4. Mix over heat until boiling and then simmer for half an hour.
  5. Stir in the cassava (or spinach) and meat liquid, bring to the boil and simmer for a further 20 minutes.
  6. Add the meat, simmer and season for 10 minutes then serve over steamed rice.

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