African Food and Art

Thank you to our latest donor, Tony. Thank you, Tony. We were able to purchase three new stainless steel pots to continue our cooking and teaching heritage.

Cassava Leaf Stew Recipe

Cassava also known as arrowroot, yucca, manioc, and tapioca is a nutrient-rich root vegetable. 


 Cassava is the third most important source of calories in tropical Africa, after rice and maize. The cassava plant is a staple crop in Africa, different parts of the plant such as the root; leaves are used in herbal remedies. Families depend on cassava as a vital link for both food and income.

Cassava Leaf Stew Served with Rice

Cassava Leaf Stew Served with Rice


Ingredients

2 cassava roots peeled and chopped
2 handfuls cassava leaves
2 medium onions chopped
2 medium tomatoes diced
5 cups water or vegetable broth
Salt and pepper to taste


Directions

Add all ingredients into a large pot and simmer 30 minutes. Serve with rice.



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