Stews
Cassava Leaves Stew
Kwang
South Sudan
Thick green stew made from pounded cassava leaves, cooked with peanuts, onions, and spices; slightly bitter; a staple in equatorial South Sudan where cassava grows abundantly; served with rice, kisra, or asida; similar to West African cassava leaf stews.
Original eatfuls sticker artwork
What it is
A closer look at Cassava Leaves Stew.
Thick green stew made from pounded cassava leaves, cooked with peanuts, onions, and spices; slightly bitter; a staple in equatorial South Sudan where cassava grows abundantly; served with rice, kisra, or asida; similar to West African cassava leaf stews.
What to look for
Know it when you find it.
A dark green, thick stew with a glossy peanut oil sheen; pounded cassava leaves visible; earthy and slightly bitter; served with rice or kisra; an equatorial specialty.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Cassava Leaves Stew.
Names around the table
One food, more than one name.
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