The stew called Tade in Guinea is made with cassava leaves, which are available at Tropical Market in Dudley Square (617-442-7439) and Diallo's Halal Meat & Grocery in Dorchester (617-287-9449). They come already pounded and shredded. Some cooks use less beef and add a few pieces of smoked turkey neck. Lamb or fish can also be substituted.
|2||pounds of beef on the bone (ask the butcher to cut 1-inch pieces)|
|Salt, to taste|
|5||quarts boiling water|
|5||small bouillon cubes|
|8||ounces natural peanut butter (with no more than 1 gram of sugar)|
|2||large onions, sliced into thick rounds|
|1||red chili pepper, seeded and chopped|
|1-2||tablespoons shrimp and/or fish powder|
|2||pounds cassava leaves|
|1/2||pound okra, cut into dice and cooked until tender|
|1||cup of red palm oil, or more to taste|
2. Add the hot water and bouillon cubes to the meat and let the mixture return to a boil. Add the peanut butter, onions, chili pepper, and shrimp and/or fish powder. Lower the heat to medium-low and simmer, stirring often, for 30 minutes.
3. Add the cassava leaves and continue cooking for 15 minutes.
4. Add the okra and palm oil, partially cover the pot, and continue cooking for 15 minutes or until the meat and cassava leaves are tender (total cooking time is about 1 hour). Serve over rice. Adapted from Hafsatou Diop