Cassava stew is a variation of the classic SoupaKanja. A little less slimy in texture, and much thicker, this tends to appeal to younger palates more than the classic SoupaKanja.
500 grams of cassava leaves
1 cup of black-eye or kidney beans
1 cup of peanut paste or peanut-butter
2 smoked Bonga fish
1 smoked medium cat fish
500 grams goat meat, cubed
1 sweet pepper
300 grams of locust beans (carob beans)
1 cup of palm oil
1 Maggi cube
1 kani chilli
1 litre of water
Salt & pepper to taste
1. Bring 1 litre of water to the boil then add the goat.
2. Mince the cassava leaves until finely chopped, then add to the boiling water.
3. Debone the Bonga and catfish, then add to the boiling water.
4. Pound the locust beans, sweet pepper, kani, onions, shallots, and tomatoes in a mortar & pestle (or blend in a blender).
5. Add the peanut paste and Maggi cube, stir well then cover.
6. Simmer until the water dries up (about 40 minutes).
7. All the palm oil, then simmer for a further 20 minutes.
8. Serve with boiled white rice!
If you cannot find fresh carob beans, replace with locust bean gum.
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