Cassava Leaf Stew

Preparation

1. Blanch the fresh cassava leaves in a large pot of boiling salted water for 8-10 minutes to remove any bitterness and reduce digestive compounds, then drain completely and pat dry with paper towels to remove excess moisture. Set aside the blanched cassava leaves.
2. Heat the red palm oil in a large pot over medium heat for 2-3 minutes until thin and pourable, then add the chopped onion and cook for 4-5 minutes, stirring frequently, until softened and golden. Add the minced garlic and ginger, cooking for 1 minute until fragrant.
3. Add the cubed beef or pork to the pot with the oil and aromatics, stirring gently to coat with oil. Cook for 8-10 minutes over medium heat until the meat begins to release its juices and becomes fragrant. Add the smoked or dried fish and cook for 2 minutes while stirring.
4. Add the water, salt, and black pepper to the pot, stirring well to combine. Bring to a boil, then immediately reduce heat to low, cover with a lid, and let simmer for 25-30 minutes until the meat is tender and the broth is well-flavored.
5. Add the blanched cassava leaves to the pot, stirring gently to distribute evenly throughout the broth. Simmer uncovered for 15-20 minutes until the cassava leaves are very tender, the stew becomes thick, and all flavors are unified. The cassava leaves will break down slightly, creating a creamy, chunky texture. Taste and adjust seasoning with additional salt and pepper if needed. Serve hot.