Cassava leaf stew gives the site another true island greens dish with more depth and body than a simple side. It helps the archive cover the vegetable and stew side of Pacific cooking more seriously, not just desserts and seafood.
If you enjoy this style of Pacific cooking, you may also want to try bele and coconut, rourou.
Ingredients
- 4 cups cassava leaves, finely chopped
- 1 cup coconut milk
- 1 onion, chopped
- 1 clove garlic, minced
- 1 tablespoon oil
- Salt to taste
Instructions
- Cook the onion and garlic in oil until softened.
- Add the cassava leaves and stir well.
- Pour in the coconut milk.
- Simmer until the leaves are fully tender.
- Season with salt and serve hot.
Helpful Tips
- Cassava leaves must be cooked thoroughly before serving.
- A slow simmer helps soften the leaves properly.
- Serve with rice, taro, or other starches.
FAQ
Can spinach replace cassava leaves?
Spinach can be used for a softer alternative, though cassava leaves give a more traditional result.
Is cassava leaf stew a side or main?
It can be either, depending on what it is served with.
Nutrition Facts (per serving)
| Nutrient | Amount per Serving |
|---|---|
| Calories | 36 kcal |
| Fat | 10.4 g |
| Saturated Fat | 8.6 g |
| Carbohydrates | 251.9 g |
| Protein | 13.7 g |
| Sodium | 9737 mg |
| Cholesterol | 0 mg |
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