Central African Republic | Stew

Koko Cassava Leaves

Name: Koko Cassava Leaves
Prep time: 25 min
Cook time: 70 min
Total time: 95 min
Yield: 6 servings
Cuisine: Central African Republic, Central Africa
Ingredients: 800 g cassava leaves, washed and chopped; 2 tbsp red palm oil or neutral oil; 1 large onion, chopped; 3 medium tomatoes, chopped; 250 g smoked fish and peanut, optional; ½ cup ground peanuts or coconut milk; salt and chili, to taste

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

Level

medium

Start cooking Explore Central African Republic recipes

01 / Get ready

Everything you need

Tap each ingredient as you gather it. Illustrations are visual guides; follow the ingredient names and quantities.

Servings 6

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

Jump to method My cookbook

Ingredients

For 6 servings

Stew

Greens

800 g cassava leaves, washed and chopped

Base

2 tbsp red palm oil or neutral oil 1 large onion, chopped 3 medium tomatoes, chopped

Protein

250 g smoked fish and peanut, optional

Thickener

½ cup ground peanuts or coconut milk

Seasoning

salt and chili, to taste

A few kitchen essentials

Suggested from the recipe method. Use equivalent equipment you have.

Lidded pot

02 / Let’s cook

One step at a time

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 (check method) 95 min total medium

Cook greens

Simmer cassava leaves until softened and safe to eat.

greens 30:00

Build sauce

Cook onion, tomato, oil, and chili into a thick base.

base 12:00

Enrich

Add smoked fish and peanut and ground peanuts or coconut, then simmer into the greens.

simmer 18:00

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.

Cooking notes, photos & serving ideas

Recipe context

More about this dish

Serving ideas, regional context, and cooking cues for when you want more detail.

When to cook it

Best for family meals, weekend cooking, and country cooking.. Plan on a medium cook. Allow 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

Take a closer look at the dish and its serving ideas.

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

Explore more recipes