
Servings |
Servings
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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
Ingredients
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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.
Recipe Notes
Nutritional Info Per Serving: Cal: 480 | Carbs: 23.7g | Pro: 51g | Fat: 22.3g
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