Liberian Cassava Leaf Soup Recipe: An Authentic West African Comfort Dish

Liberian cassava leaf soup is a hearty soup eaten in Liberia. It uses cassava leaves, meat, and common aromatics like onion, garlic, and ginger. Scotch bonnet chilli adds heat, while palm oil adds colour and flavour. Sweet potato and plantain make it filling, so it suits gatherings and special occasions.

This cassava leaf soup simmers until the meat is tender and the greens soften well. The recipe uses chicken broth or water as the cooking liquid. It is often served with rice or fufu. Longer cooking gives a deeper flavour, so keep the pot at a steady simmer and stir at times.

Use fresh or frozen cassava leaves. If you use fresh leaves, remove tough stems first. If cassava leaves are hard to find, spinach or other leafy greens can be used, but the taste will change. Choose beef, chicken, or fish as the meat, based on what you prefer.

• Cassava leaves: 900 g (fresh or frozen)
• Meat (beef, chicken, or fish), bite-sized pieces: 450 g
• Onion, finely chopped: 1 medium (about 150 g)
• Garlic, minced: 3 cloves (about 10 g)
• Fresh ginger, grated: 1 piece (about 15 g)
• Scotch bonnet chillies, finely chopped: 2 to 3 (about 10–15 g)
• Palm oil: 2 tbsp (about 30 ml)
• Chicken broth or water: 5 cups (about 1.2 litres)
• Sweet potato, peeled and diced: 1 medium (about 200 g)
• Plantain, peeled and sliced: 1 medium (about 200 g)
• Salt: to taste (start with 1 tsp)
• Ground black pepper: to taste (start with 1/2 tsp)

Equipment

Keep your tools simple, since this soup cooks in one main pot. A large pot is important because cassava leaves need space to simmer. A wooden spoon helps you stir without scraping too hard. A board and knife make prep quicker and safer.

• Cutting board
• Knife
• Large pot
• Wooden spoon

Step-by-step method

Prep the cassava leaves based on what you buy. Fresh leaves need a good wash, plus stem removal. Frozen leaves should be thawed as the pack suggests. While the leaves prep, chop the onion and chillies. Mince the garlic and grate the ginger.

1. If using fresh cassava leaves, wash well and remove tough stems. If frozen, thaw as directed.
2. Heat palm oil in a large pot over medium heat.
3. Add onion, garlic, and ginger. Sauté until the onion turns soft and smells fragrant.
4. Stir in Scotch bonnet chillies. Cook for a few minutes.
5. Add the meat. Cook until browned on all sides.
6. Pour in chicken broth or water. Bring to a simmer, then cover.
7. Cook for 20–25 minutes, until the meat is tender.
8. Add sweet potato and plantain. Simmer for 10–15 minutes, until cooked through.
9. Stir in cassava leaves. Simmer for 45–60 minutes, stirring at times to stop sticking.
10. Season with salt and ground black pepper. Adjust to taste.
11. Remove from heat. Let it rest for a few minutes before serving.

Notes, tips, and variations

Cassava leaves are often sold in African or international grocery shops. If you use spinach or other greens, expect a different flavour. This soup can simmer for several hours in traditional cooking, which builds taste over time. Keep the heat low and add a little water if it gets too thick.

The soup is commonly served with rice or fufu, which helps balance the heat from Scotch bonnet chilli. Cassava leaves provide vitamins A and C, plus calcium and iron. Meat adds protein, and the vegetables add more vitamins and minerals. Season near the end so you can control salt as it reduces.

Nutritional values (based on ingredients used)

These values are described in general terms because exact amounts depend on your meat choice, portion size, and how long the soup simmers. The nutrients listed match what is commonly linked to cassava leaves, meat, and vegetables used in the dish.

For serving, ladle the cassava leaf soup into bowls once it has rested. Pair it with cooked rice or fufu for a full meal. If you prefer less heat, use fewer Scotch bonnet chillies. If you prefer a thicker soup, simmer longer and stir more often.