Shine African Market · August 15, 2026 · 1 min read
The most-cooked dish in Liberia, explained for anyone who has never made it.
Cassava leaves are exactly what the name suggests: the leaves of the cassava plant, finely ground and cooked slowly until they turn deep green and tender.
If you grew up with it, you already know the smell of a pot that has been going for an hour. If you did not, the thing to understand is that this is a long, patient dish rather than a quick one.
You need four things: frozen cassava leaves, red palm oil, dried fish, and rice to serve it with. Meat is optional and varies by household.
Start the palm oil, add the leaves, and let them cook down. Add the fish early so it softens into the sauce. Season, taste, and keep tasting.
