JesseEatzA legendary Liberian staple featuring ground cassava leaves simmered in rich palm oil with smoked meats for a deep, nutty, and savory profile.
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.
Add the diced onions and cook until translucent, then stir in the garlic and scotch bonnet peppers, sautéing until fragrant.
Add the cubed chicken and shredded smoked turkey to the pot. Brown the meat slightly to develop flavor.
Stir in the ground cassava leaves, mixing thoroughly so they are well-coated in the palm oil.
Pour in the chicken stock. Bring to a gentle boil, then reduce heat to low. Cover and simmer, stirring occasionally to prevent sticking.
The longer it simmers, the more the flavors meld and the 'green' taste mellows into a rich nuttiness.
Season with salt and pepper to taste. The stew is ready when the oil begins to separate and rise to the top. Serve hot over white rice.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.