Cassava is one of the most important food plants in Africa. The root (which looks like a large, knobbly potato) is eaten all across the continent, but in Liberia and the surrounding region the leaves are prized just as much. Young cassava leaves are picked, washed and then pounded - either by hand in a wooden mortar and pestle or in a blender - until they form a rich, fibrous green paste.
The pounded leaves go into a pot with onions, palm oil, hot pepper, and whatever protein is available - chicken, beef, smoked fish or dried shrimp are all popular choices. The stew simmers slowly until everything melds together into a thick, fragrant sauce. The green colour deepens and intensifies as it cooks, turning into a beautiful dark emerald.
Cassava leaf stew is packed with nutrition - the leaves are rich in protein, iron and vitamins. In many Liberian communities it is a daily staple, eaten at lunch or dinner with rice. It is comfort food in the truest sense: the dish that reminds Liberians of home, family and the smells of the kitchen.