west-african

Sierra Leone Cassava Leaf Stew with Smoked Fish and Rice

This simmered dish pairs cassava leaves, chopped with smoked fish, flaked, white rice, cooked and onion, chopped. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Dinner

Medium

Balanced High satiety Pescatarian Gluten free

Set your calorie target 650 kcal

300 kcal 2000 kcal

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Estimated macros per portion

37 g Protein

75 g Carbohydrates

21 g Fat

7 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

203g cassava leaves, chopped (or collard greens) 41 kcal
101g smoked fish, flaked (bones removed) 202 kcal
193g white rice, cooked 251 kcal
83g onion, chopped 33 kcal
17g tomato paste 14 kcal
11g palm oil 97 kcal
6g garlic, minced 9 kcal
203g water 0 kcal
2g salt 0 kcal
1g black pepper 2 kcal

Cooking instructions

cassava leaveswater
Rinse the cassava leaves (or collard greens) and squeeze out excess water if frozen/thawed.
onionpalm oil
In a small pot, heat palm oil over medium heat. Add onion and cook 4 minutes until soft.
tomato pastegarlic
Stir in garlic and tomato paste; cook 1 minute.
cassava leaveswatersalt
Add cassava leaves, water, and salt. Simmer covered 12-15 minutes, stirring occasionally.
smoked fishsaltblack pepper
Add smoked fish and cook 5 minutes to warm through and flavor the stew. Taste and adjust salt and pepper.
white ricewater
Meanwhile, cook the rice in a separate small pot with water until tender; drain if needed.
cassava leaveswhite rice
Serve the cassava leaf stew over the cooked rice.