![]() Decrease the heat to low and allow it to simmer for an additional 15 minutes without the lid, making sure to stir occasionally.Optional: Add the chicken pieces, chopped okra and/or butter beans After ~ 45 minutes you will notice the oil has risen and floating on the top.It is important to keep the heat on medium and keep the cover on, as it bubbles and splashes oil. Once the peanut butter has dissolved, leave on medium heat to simmer for 45 minutes make sure you stir occasionally to prevent it from burning and sticking to the bottom.Add the peanut butter and constantly stir on low heat to allow the peanut butter to dissolve well into the mixture.Once it starts to boil, stir in the chicken Maggi cube (optional) and cover to simmer for 1 hour.Add the cassava leaves to the onion mixture and combine well add the water and bring to a boil.If adding chilli, add once the onion is soft and stir for 1 minute. Once the oil is hot, add the chopped onion and sauté until soft.In a large cooking pot on medium-high, heat the palm oil.Boil the chicken till cooked, but not fully tender.*Exclude the chicken and chicken Maggi cube if opting for the vegetarian option. Optional: fresh okra, butter beans, chopped bonnet chilli.1/2 skinless chicken cut into 8-10 pieces, or boned and shredded*.** Vegetarian and Vegan options available Be sure to check out the health benefits of cassava leafs and palm oil below! <3 It is a rich red colour and is actually easily available online and internationally! When my mother went back to visit Lebanon, she took some cassava leaves and palm oil to share with our family but was surprised to find that even in the South (where I am from) you can find imported palm oil. ![]() Palm oil, a type of edible vegetable oil that is derived from palm fruit, is native to West Africa. The secret ingredient in this recipe is the palm oil. However she opts to use chicken and a tad bit of chilli! When buying cassava leaves locally, it is best to go for the younger leaves as older leaves’ veins go hard with age. My mother learnt this recipe from a Congolese, and her version doesn’t include butter beans or okra. An interesting fact about the cassava plant is that both the leaves and roots are high in hydrocyanic acid which is toxic, but when cooked the acid disappears - allowing it to be edible. While many cook the cassava roots (click here to see the quick fried cassava recipe!), cassava leaf stew has become increasingly popular over the years. The cassava plant is a well-known food source around the world outside of Africa too, including certain parts of Asia and the Caribbean. One of her own favourites would be the Cassava Leaf Stew, originally a West-African meal (primarily in Sierra Leone and Liberia), which can be cooked with chicken, fish or certain vegetables. Whether it was the flavoursome Filipino Adobo or creamy Italian risotto, or even the juicy Lebanese wraps - she always had something new to bring to the table (literally!). Growing up, my mother’s love for cooking and exploring many different meals from different cultures all over the globe heavily influenced the way I approach cooking and eating now.
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