Cookbook:Liberian Cassava Leaf Soup

Liberian cassava leaf soup is a delicious and hearty dish that is widely enjoyed in Liberia. Made with cassava leaves, meat, and an assortment of vegetables, this soup is a flavorful and nutritious meal that is perfect for gatherings and special occasions.

Ingredients

 * 2 pounds cassava leaves, fresh or frozen
 * 1 pound meat (beef, chicken, or fish), cut into bite-sized pieces
 * 1 onion, finely chopped
 * 2–3 cloves of garlic, minced
 * 1 piece of ginger, grated
 * 2–3 Scotch bonnet chile peppers, finely chopped
 * 2 tablespoons palm oil
 * 4–5 cups chicken broth or water
 * 1 sweet potato, peeled and diced
 * 1 plantain, peeled and sliced
 * Salt, to taste
 * Ground black pepper, to taste

Equipment

 * Cutting board
 * Knife
 * Large pot
 * Wooden spoon

Procedure

 * 1) If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.
 * 2) In a large pot, heat the palm oil over medium heat.
 * 3) Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
 * 4) Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.
 * 5) Add the meat to the pot and cook until it is browned on all sides.
 * 6) Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.
 * 7) Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.
 * 8) Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.
 * 9) Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
 * 10) Remove the pot from the heat and let the soup rest for a few minutes before serving.

Notes, tips, and variations

 * Cassava leaves can be found in African or international grocery stores. If unavailable, you can substitute with spinach or other leafy greens, but the taste will be different.
 * The longer the cassava leaf soup cooks, the more flavorful it becomes. It is traditionally simmered for several hours to develop its rich taste.
 * This soup is often served with rice or fufu, a starchy side dish made from cassava, plantains, or other ingredients.
 * Cassava leaves are a good source of vitamins A and C, as well as calcium and iron.
 * The meat and vegetables in the soup provide protein, vitamins, and minerals.