Cassava Leaf Stew with Goat (Saka Saka na Madesu de chèvre)
Saka Saka na Madesu de chèvre, also known as Cassava Leaf Stew with Goat, is a traditional Congolese dish that is rich in flavor and nutrients. This hearty stew is made with cassava leaves, goat meat, and a blend of aromatic spices, creating a delicious and satisfying meal.
Ingredients
- 2 lbs cassava leaves, washed and chopped
- 1 lb goat meat, cut into cubes
- 1 onion, finely chopped
- 3 tomatoes, diced
- 3 cloves garlic, minced
- 1 inch ginger, grated
- 1 scotch bonnet pepper, chopped
- 1 cup palm oil
- 1 cup water
- Salt and pepper to taste
Instructions
- Heat the palm oil in a large pot over medium heat.
- Add the onions, garlic, ginger, and scotch bonnet pepper. Sauté until the onions are translucent.
- Add the goat meat and brown on all sides.
- Stir in the tomatoes and cook for 5 minutes.
- Add the cassava leaves and water. Season with salt and pepper.
- Cover the pot and let the stew simmer for 2 hours, stirring occasionally.
- Adjust seasoning if needed and serve hot.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 2 hours
- Total time:
- 2 hours
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 350 per serving
- Protein
- 25g
- Carbohydrates
- 15g
- Fat
- 20g
Supplies
Large pot Wooden spoon Cutting board Knife
Tools
Stovetop
Serving suggestions
Saka Saka na Madesu de chèvre is traditionally served with fufu or rice.
Tips & tricks
For a richer flavor, you can substitute the water with coconut milk.
Cost
$20