The leaves that I find in the States
are usually from the Philippines. I happen to know that the Filipinos
do not eat cassava leaves. They do, however, eat the roots. Since
I couldn't find any leaves anywhere, my maid gathered some for me from the
area where she lived.
your cassava leaves in the mortar until they are just a pulp. Or,
if you have a blender, let it do its magic. The rest of the ingredients are the things that most Liberian dishes
have. Add your ground cassava leaves to boiling red oil with a diced
onion, about 4 tablespoons of tomato paste, salt, hot pepper, maggi
cubes, and meat. Cover with water and then boil it to death.
When the water is gone, it is ready.
is optional. I don't think I've ever had it without meat, but that
has never been my favorite part. Chicken, fish or goat tended to be
the meat of choice. There are other kinds of meat available. The jury is out on whether is is better to know what the meat is or just close your eyes and eat it.
over a small mountain of rice.
if you want some variety in your life, people from Sierra Leone swear
that they make a better cassava leaf dish by adding peanut butter
to the mix. I absolutely love peanut butter. However, I prefer it
with bread and jelly. I've had it in West African cooking. It's never
been one of my favorite ingredients. I'm just giving you that option
in case you wanted some spice in your life.