Lolita Deschamp: Cassava Leaf Stew
Leora Klingelhoets: Cassava SoupOrigin: West Africa Period: TraditionalThis is a very traditional type of West African 'soup' (stew) that's essentially made from mixed carbohydrate sources (and served with rice!). Meat is involved, but it's there more as a flavouring than a protein source. This is a 'country' soup so that it's made from whatever's available at the time. However, the mix of carbohydrate sources is the important factor in the making of this soup. This is one of my wife's traditional recipes and is influenced by the spices of Nigeria. Ingredients8â€"10 Scotch Bonnet chillies, made into a paste1 kg lamb pieces on the bone, cubed100ml strong beef stock (or 2 stock cubes in 100ml water)1 tsp salt1 tsp black pepper1/4 tsp sumac (optional)0.5kg cassava (peeled and cut into large chunks)0.5kg yam (peeled and cut into large chunks)3/4 kg sweet potato, peeled and cut into large chunks (red is best)3 large plantains, peel! ed3 onions, roughly chopped3 *ehuole seeds6 uzazi peppercorns3 large sardines, baked2 dried fish fillets3 tbsp red palm oil (optional) Begin by pounding the uzazi and ehuole to a powder in a pestle and mortar. Add the chillies and pound to a paste then add 3 onions and pound those in. Dry-fry the meat in a non-stick pan for a couple of minutes then add the remaining onion and the chilli paste, along with 1.5 l or water (including the stock). Bring the water to a boil then reduce to a simmer. Meanwhile, soak the dried fish for about 20 minutes and prepare the sardines by removing the skin and bones and add the flesh to the broth. Strip the flesh from the dried fish as best you can and add this to the stew as well. Now add all the remaining ingredients to the stew (the cassava, yam and sweet potato should be cut in roast potato-sized chunks), bring back to the boil, reduce to a simmer and cook for 80 minutes, stirring occasionally. At the end of this time add about 3 tbsp red! palm oil (if desired) and cook for a further five minutes, st! irring frequently. This dish can be eaten on its own or can be served with rice. *Ehuole is a Nigerian seed used as a spice. The flavour is both aromatic and citrusy with a peppery overtone. It;s a very interesting spice that you probably won't be able to find outside West Africa. I've found that a mixture of 1 tsp ground black pepper, 4 tsp dried lime peel ground into a powder makes an acceptable substitute. Use 1 tsp of this mixture in place of each ehuole seed. Okra and GreensOrigin: Central Africa Period: TraditionalOkra is one of the few foodstuffs native to Africa to have attained world-wide penetration. It is used throughout Africa, the Middle East and Asia due to its mucilaginous qualities when cut, as this aids in the thickening of soups and stews. Ingredients1 onion, chopped2 tbsp palm oil (or groundnut oil with added paprika)500g mixed greens (any of cassava leaves, kale, collard greens, sweet potato leaves, sorrel leaves) washed and with stems removed20 okr! a500ml nyembwe sauce or palm soup base3 green chillies, chopped250ml water Add the oil to a large pot and fry the onions until translucent. Add the water and bring to a boil. Now add all the remaining ingredients and continue cooking gently until the greens are tender. Stir often to prevent burning. Spicy OkraOrigin: India Period: TraditionalIngredients2 Bird's eye Chillies1 tsp Black Cumin Seeds1 tsp Black Mustard Seeds300ml Coconut Milk1 garlic clove, crushedjuice of 1 lemon300g Okra, 'topped and tailed'2 tbsp Vegetable OilGently heat coconut milk together with the okra in medium saucepan and cook until the okra is tender (about 7â€"8 minutes). Meanwhile, heat the oil in small frying pan and brown the chillies, garlic and spices until the seeds crackle. Pour over the okra and add lemon juice. This dish can be served either hot or cold. hope these help. enjoy....Show more
Lahoma Beadell: Liberian Okra StewIngredients: 1lb of tender fresh okra, trimmed and cut i! nto pieces1 onion, finely chopped3 fresh tomatoes, chopped3 tsp tomato ! paste6 tbsp oil1 dried fish, flaked and de-bonedsalt and black pepper, to taste METHOD:Fry the okra in the oil until lightly brown then add the onions and tomatoes and stir. Cook until the onions just soften then add water to cover along with the dried fish and season with salt and black pepper. Bring to a boil and add the tomato paste. Cover the pot and reduce to a simmer, cooking for about 30 minutes, or until the okra is tender (stir freqently and add more water as required). Serve with rice and a hot sauce. **************************************...LIBERIAN FRIED OKRA1 lb young tender okra1/2 cup cornmeal 1 tsp salt 2 pints ice water oil for frying salt and pepper for seasoning, to tasteMETHOD:Trim and cut the okra into approximately 1/4 inch rounds.Place the sliced okra into a glass or stainless steel bowl and sprinkle the salt liberally over the okra.Cover the pods with the iced water, making sure that all the slices are under water. Place the bowl containing the okra ! and water in a refrigerator and leave for 2 or more hours.Remove the bowl from the refrigerator and drain off the salt water. Season the cornmeal with the salt and pepperPlace the sliced okra together with the seasoned cornmeal in a large plastic bag and shake until the okra is well coated with the cornmeal.Heat some oil (1/2 inch deep) in a frying pan until it begins to shimmer. Place the okra in the pan and fry until crisp and brown.Remove the okra from the oil, using a slotted spoon and drain on paper towels. Serve hot as a side dish.********************************************************************** by BLUE ORCHID Member since: February 18, 2007 Total points: 2754 (Level 4) Badge Image: Contributing In: Ethnic Cuisine Liberian Cassava Leaf soup Ingredients:2 & 1/2 to 3 lb chicken or meat (cut as desired) 1 pack cassava leaf (or more if desired) Salt & Pepper to taste 1/3 red palm oil (or more if desired) 2 level teaspoons tomato paste 2 meduim chopped onion METHOD:W! ash leaves and chop meat/chicken, blend pepper and onions until paste i! s formed. Add oil to pot and heat and add blended pepper and onion mixture. Saute for 5 minutes then add tomato paste. Saute mixture for 5 more minutes then add beef/chicken and stir for about 5 minutes.Add water and cassava leaf. Boil for about 15 minutes, then simmer until done.Serve with rice or favourite side dish. --------------------------------------...There are several variations of the recipe for cassava leaf. Find another version below:2 cups of Palm oil4 bunches of cassava leaf2 chicken bouillon cubesHandful of bitter balls ( pepper) to taste½ pound of fresh meat1 large onion1-tsp soda ½ cup or 1 dried fish½ cup dry meatBeat and grind cassava leaf with peppers and onion. Put dry fish, and fresh meat in a pot of water and Season with salt to taste. Let boil until water is completely dry, then, add palm oil and stir cassava leaf in for oil to go all the way through. Let simmer for 10 minutes and serve....Show more
Adrian Sherlin: If you want to eat truly h! ealthy, lose body fat consistently, normalize your blood pressure, cholesterol levels, prevent cancer, and even boost your brain health and energy levels, you may have heard all over the news that the Paleo Diet has been found to be one of the best methods of achieving all of these benefits compared to any other popular "fad" diets out there. Go here https://biturl.im/aU7gRThe truth is that the Paleo Diet will never be considered a fad because it's just simply the way that humans evolved to eat over approximately 2 million years. And eating in a similar fashion to our ancestors has been proven time and time again to offer amazing health benefits, including prevention of most diseases of civilization such as cancer, heart disease, alzheimers, and other chronic conditions that are mostly caused by poor diet and lifestyle. One of the biggest misunderstandings about the Paleo Diet is that it's a meat-eating diet, or a super low-carb diet. This is not true...Show more
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