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Try This Savory Cassava Leaves Stew To Spice Up Your kitchen

Many people identify Ghanaian cuisine as tasty, nutritious, and pleasing. Ghanaians take pride in their cuisine and are eager to share it with visitors. Ghanaian cuisine is simple to prepare because it uses locally grown ingredients and seasonings that have been handed down through the generations. While edible leaves of plants have many nutrients to give when integrated into ones diet, they are not commonly used in many Ghanaian households. In some parts of Ghana, such as Volta, Northern, and its neighboring regions, and the Ashanti Region, to name a few, locals eat more of these edible leaves such as:

Cassava Leaves

Water Leaves

Taro Leaves

Amaranth leaves

Jute leaves

However, among these few listed leaves, Taro leaves,

Amaranth leaves and Jute leaves are the most commonly consumed. In the Ghanaian market, these leaves are purchased more frequently than others. One could allude the reasons to the know- how of the said leaves in an attempt to elicit the explanation. Folks, it will come as a nice surprise to you that, while experimenting with some recipes a few weeks ago, I came up with this delectable cassava leaves stew that turned out delicious and yummy, despite your reservations about the flavor. When prepared with the appropriate ingredients of your choice, it tastes better. It is typically served with yam, plantain, rice, or cassava as a lunch or dinner dish. Join me in my kitchen as I show you the step by step process of this recipe.


A bunch of cassava leaves

3 large tomatoes

3 medium sized onions


2 medium sized smoked salmon

1/2 cup of palm oil

Stock fish

2 teaspoons of grounded crayfish

1 teaspoon of salt

Instructions For Preparing The Stew

In a medium saucepan, pour the palm oil and add half of the sliced onions and the stock fish.

Cook until the onions are softened. Toss in the tomatoes, onions, and pepper that have been blended. On medium heat, bring to a low simmer.

Combine the salmon, salt, and ground shrimp in a large mixing bowl. Cover and cook for 7– 10 minutes, or until the sauce has thickened slightly.

Reduce heat to low and add the sliced cassava leaves.

Allow for a 10- minute simmer. Check to see if the cassava leaves have firmed up.

Serve with sweet potatoes, yam, rice, cocoyam, cassava, plantains, or sweet potatoes.

Health Advantages Of Cassava Leaves

1. Fiber Content

Cassava leaves have a lot of fiber, which helps probiotic bacteria develop and improves immunity. Constipation is reduced by fiber. Cassava leaves have almost the same amount of fiber as beans and lentils.

2. Protein- dense:

100 grams of cassava leaves provide about 3. 7 grams of protein, which is a good amount for a renewable leafy vegetable. In addition, the leaves contain proteins that are similar to those found in ova and soybeans. And cassava leaves are high in lysine, isoleucine, leucine, valine, and arginine, which are not found in many green plants as a result, it is a good source of protein.

Cassava leaves have a protein content equivalent to sweet eliminato leaves and peanut leaves, with up to 10 times more protein in the leaves than in the roots.

3. It Assists In The Prevention Of Rheumatism

Cassava leaves are rich in magnesium, which helps to reduce blood pressure and prevent rheumatic diseases. 150 g cassava leaves, 15 g ginger root, lemongrass, and salt could be used to make it. Boil it until it reaches 400 ccs. Rheumatic disorders are prevented by drinking this substance on a regular basis.

4. Immunity Booster

Cassava leaves are high in Vitamin C and folate, both of which aid in immune system support. Bacteria and viruses are destroyed by vitamin C. Cassava leaves are also good for your bones. Antioxidants help the body rid itself of free radicals.

Folate aids in cell development by assisting in the genetic material required for life and preventing DNA mutations

Thanks for reading. please follow up for more information.

Content created and supplied by: Madzi (via Opera News )

Ashanti Region Ghana Ghanaian Ghanaians Northern


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