Central African Republic | Stew

Koko Cassava Leaves

Koko Cassava Leaves is a stew with cassava leaves, smoked fish and peanut. Serve

Country
Central African Republic
Region
Central Africa
Time
95 min
Serves
6
Level
medium
Explore Central African Republic recipes Browse AfroKitchen
Recipe overview

What to know before you cook

Use this overview to check the occasion, serving ideas, regional context, and cooking commitment before you begin.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook and about 95 minutes total.

What to serve alongside it

gozo or rice

Regional lane

Central African Republic national table. A structured Central African Republic dish in the AfroKitchen archive.

Chef watch-outs
  • Adding too much liquid after the rice goes in.
  • Stirring too often once the grains should be steaming.
  • Stopping the base before the pepper, onion, or spice edge has mellowed.
How you know it is ready
  • The grains should be tender but still distinct, with steam carrying the seasoning upward.
  • The sauce should coat the spoon and taste rounded, not watery or raw.
  • Greens should be cooked through but still look alive and glossy.
Recipe photos

See the dish before you cook

Each recipe supports one main image and up to four extra prep, serving, or step photos when they are available.

Koko Cassava Leaves recipe from Central African Republic
Koko Cassava Leaves finished dish
Chef board

Build the table around Koko Cassava Leaves

gozo or rice

Best route from here

Central African Republic national table

Collections to keep cooking
Explore Central African Republic recipes
Servings 6

Scale the dish before you shop, then use the checklist while you cook.

How to cook it

Step-by-step method

Keep the rhythm calm, watch the texture, and adjust seasoning at the end.

Back to Central African Republic
4 steps 25 min prep 70 min cook 95 min total medium
1
Cook greens
Simmer cassava leaves until softened and safe to eat.
greens 30:00
2
Build sauce
Cook onion, tomato, oil, and chili into a thick base.
base 12:00
3
Enrich
Add smoked fish and peanut and ground peanuts or coconut, then simmer into the greens.
simmer 18:00
4
Finish
Season and serve with gozo or rice.
finish 05:00

Koko Cassava Leaves changes by household and market. Keep the main ingredient and seasoning balance, then adjust heat, liquid, or starch for your table.

Keep exploring

Cook around Koko Cassava Leaves

Follow country, category, collection, time, and pairing paths without turning the recipe page into a link farm.

Gozo recipe from Central African Republic Central African Republic Side Gozo A thick, stiff cassava flour porridge that serves as the staple base for most Central African meals. Smooth, stretchy, and... Time25 min ServingsServes 6 DifficultyEasy DietVegetarian RegionCentral Africa Open recipe Central African Peanut Stew recipe from Central African Republic Central African Republic Stew Central African Peanut Stew Central African Peanut Stew is a stew with beef or mushrooms, peanut paste. Serve Time100 min ServingsServes 6 DifficultyMedium DietDairy Free RegionCentral Africa Open recipe Palm Nut Chicken recipe from Central African Republic Central African Republic Main dish Palm Nut Chicken Palm Nut Chicken is a main dish with chicken pieces, palm nut cream. Serve Time100 min ServingsServes 6 DifficultyMedium DietDairy Free RegionCentral Africa Open recipe Kanda ti Nyma recipe from Central African Republic Central African Republic Main dish Kanda ti Nyma Savoury beef meatballs simmered in a thick peanut and tomato sauce. A hearty dish from the Central African Republic that is... Time65 min ServingsServes 6 DifficultyMedium DietGluten Free RegionCentral Africa Open recipe
Browse AfroKitchen Explore Central African Republic recipes