Sierra Leonean Cassava Leaves with Chicken & Groundnut Paste – Authentic Sierra Leone Recipe
Freetown’s undisputed national dish combining cassava greens, peanut paste, and palm oil over rice.
- Country of Origin
- 🇸🇱 Sierra Leone (West Africa, Africa)
- Dietary Profile
- omnivore
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Finely pounded cassava leaves (or spinach), Tender chicken pieces, Roasted peanut paste and steamed rice, Red palm oil, Garlic
Ingredients for Sierra Leonean Cassava Leaves with Chicken & Groundnut Paste (4 Servings)
- 1.25 lbs (or 2.5 cups) finely pounded cassava leaves (or spinach), prepped into bite-sized pieces
- 1.5 cups tender chicken pieces, washed and trimmed
- 1 cup roasted peanut paste and steamed rice
- 1 medium onion and 3 cloves garlic, finely minced with red palm oil
- 1.5 tbsp traditional Sierra Leone seasoning (garlic, ginger, Scotch bonnet, sweet onion)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown finely pounded cassava leaves (or spinach) for 5 minutes.
- Add minced onion, garlic, red palm oil, and garlic, ginger, Scotch bonnet, sweet onion, stirring for 2 minutes until deeply aromatic.
- Add tender chicken pieces and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in roasted peanut paste and steamed rice right before serving warm.