Ngoudja (Cassava Leaves with Beef and Peanut Butter)
Ngoudja is a hearty and flavorful stew made with tender beef, nutrient-rich cassava leaves, and a creamy peanut butter sauce. It's a staple dish in the Central African Republic, offering a delicious balance of earthy, savory, and slightly bitter notes.
🧂 Ingredients
- 500 g Beef stew meat(cut into 1-inch cubes)
- 400 g Cassava leaves(fresh or frozen, finely chopped)
- 2 large Onions(finely chopped)
- 4 cloves Garlic(minced)
- 400 g Tomatoes(diced or crushed)
- 150 g Unsweetened peanut butter
- 4 cups Water
- 2 tbsp Palm oil or vegetable oil
- 1 small Scotch bonnet pepper or other hot pepper(finely chopped (optional, adjust to taste))
- to taste Salt
- 1 tbsp Groundnut oil
👨🍳 Instructions
- 1
In a large pot or Dutch oven, heat the palm oil over medium-high heat. Add the chopped onions and sauté until softened, about 5-7 minutes.
- 2
Add the minced garlic and chopped scotch bonnet pepper (if using) and cook for another minute until fragrant.
- 3
Add the beef stew meat to the pot and brown it on all sides. This will take about 8-10 minutes.
- 4
Stir in the diced tomatoes and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot.
- 5
Add the finely chopped cassava leaves and 3 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour, or until the beef is tender.
- 6
In a separate bowl, whisk together the peanut butter and the remaining 1 cup of water until smooth. This creates the sauce base.
- 7
Pour the peanut butter mixture into the pot with the beef and cassava leaves. Stir well to combine.
- 8
Continue to simmer, uncovered, for another 20-30 minutes, stirring occasionally, until the sauce has thickened to your desired consistency. Add salt to taste.
- 9
If the stew becomes too thick, add a little more water. Serve hot with fufu, rice, or boiled yams.
💡 Pro Tips
- ✓If using frozen cassava leaves, ensure they are fully thawed and squeezed dry before chopping.
- ✓For a richer flavor, you can marinate the beef in salt, pepper, and a little garlic for at least 30 minutes before cooking.
- ✓Adjust the amount of scotch bonnet pepper to control the heat level. Remove seeds for less spice.
🔄 Variations
- Add other leafy greens like spinach or collard greens along with or instead of cassava leaves.
- For a vegetarian version, omit the beef and use vegetable broth instead of water.