Name: Cassava leaf Soup
Yield: 10 Servings
Ingredients: 2500 g Cassava Leaf; 2 Red Onion ((Chopped)); 5 Tbsp Palm Oil; 150 g Pumpkin Seeds ((Blended & Pureé'd) (Substitute for peanut butter or groundnut pureé. Sesame seeds or soy nuts would also suffice)); 2 cubes Maggie; 1 Scotch Bonnet; 200 g Honeycomb Shaki; 1 Kg Chicken Drumsticks; 250 g Diced Lean Beef

Cassava leaf Soup

Servings

Ingredients

2500 g Cassava Leaf
2 Red Onion (Chopped)
5 Tbsp Palm Oil
150 g Pumpkin Seeds (Blended & Pureé'd) (Substitute for peanut butter or groundnut pureé. Sesame seeds or soy nuts would also suffice)
2 cubes Maggie
1 Scotch Bonnet
200 g Honeycomb Shaki
1 Kg Chicken Drumsticks
250 g Diced Lean Beef

Servings

Ingredients

2500 g Cassava Leaf
2 Red Onion (Chopped)
5 Tbsp Palm Oil
150 g Pumpkin Seeds (Blended & Pureé'd) (Substitute for peanut butter or groundnut pureé. Sesame seeds or soy nuts would also suffice)
2 cubes Maggie
1 Scotch Bonnet
200 g Honeycomb Shaki
1 Kg Chicken Drumsticks
250 g Diced Lean Beef

Instructions

In a large pot, season the chicken, beef and shaki with salt, Maggi, onions and fresh herbs. Boil until tender. (I boiled the chicken separately from the beef/shaki as they cook at different pace and the stock is different). Don't discard the stock once the beef/chicken is cooked.
Heat the oil in another or the same large pot, add the chopped onions and sauté until browned and fragrant (about 1-2 mins).
Add in the chicken/beef/shaki along with half the stock , reduce the heat slightly, and allow to simmer. stir occasionally. (5 mins)
Add in the pumpkin seeds pureé then add the remainder stock; cook for another 5 minutes.
Ensure the cassava leaves are fully drained, and add them into the pot mixture. Mix in thoroughly till fully integrated and continue cooking for about 5 - 10 more minutes. (Feel free to cover the pot at this stage)
Adjust seasonings to taste (Mixed herbs, salt, water and oil) to taste and desired consistency.