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Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce)
Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce) is a traditional Cameroonian recipe for a classic stew of meat or fish in a peanut paste, red palm oil and cassava leaf base that is traditionally served with boiled cassava. The full recipe is presented here and I hope you enjoy this classic Cameroonian version of: Cameroonian Cassava Leaf Sauce (Sauce Feuilles de Manioc Camerounaise).
prep time
20 minutes
cook time
30 minutes
Total Time:
50 minutes
Serves:
4
Rating: 
Tags : Cameroon Recipes
Sauce Feuilles de Manioc Camerounaise (Cameroonian Cassava Leaf Sauce): A Cameroonian recipe for a stew of meat or fish in a peanut paste, red palm oil and cassava leaf base that is traditionally served with boiled cassava.
Ingredients:
400g cassava leaves, passed through a meat mincer
200g peanut paste
200g assorted meat or fish
750ml water
2 tbsp red palm oil
1 onion, chopped
salt, to taste
Method:
Combine the meat in a pot with the onion and a little salt. Cover and cook the meat gently in its own juices for about 60 minutes, or until tender.
Combine the cassava greens in a pan with 500ml water. Bring to a boil, reduce to a simmer, cover and cook very gently for about 12 minutes, stirring frequently to prevent them from sticking to the base of the pan.
When the meat is cooked, place in the pot with the cassava leaves. Boil the remaining 250ml water and mix with the peanut paste until smooth. Add this to the cassava leaf mixture and cook for 10 minutes more.
Finally add the red palm oil and season to taste with salt. Continue cooking for 15 minutes.
Serve hot, accompanied by boiled cassava.
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