JesseEatzA legendary Liberian staple featuring ground cassava leaves simmered in rich palm oil with smoked meats for a deep, nutty, and savory profile.
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Finely dice the onion, mince the garlic, and prep the scotch bonnet peppers. If using fresh cassava leaves, ensure they are ground into a fine paste.
In a large heavy-bottomed pot or Dutch oven, heat the palm oil over medium heat until shimmering.
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Subscribe to see full recipeNutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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