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.

Cassava Leaf Stew with Goat (Saka Saka na Madesu de chèvre)

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

  1. Heat the palm oil in a large pot over medium heat.
  2. Add the onions, garlic, ginger, and scotch bonnet pepper. Sauté until the onions are translucent.
  3. Add the goat meat and brown on all sides.
  4. Stir in the tomatoes and cook for 5 minutes.
  5. Add the cassava leaves and water. Season with salt and pepper.
  6. Cover the pot and let the stew simmer for 2 hours, stirring occasionally.
  7. 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