Sauce feuille (vegetable leaf stew)

Name: Sauce feuille (vegetable leaf stew)
Cuisine: Ivorian (Côte d'Ivoire)
Ingredients: 3 cups cassava leaves; 1/2 cup palm oil; 1 medium onion; 2 cloves garlic; 100 grams smoked fish; 1 small scotch bonnet pepper; to taste salt; 2 cups water

Sauce feuille is a traditional Ivorian vegetable leaf stew made primarily from cassava or spinach leaves, often cooked with palm oil, spices, and sometimes fish or meat. It is a staple dish in Côte d'Ivoire, cherished for its rich, earthy flavors and nutritional value, playing an important role in family meals and cultural celebrations.

8 ingredients

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Culinary DNA Preview

Ivorian (Côte d'Ivoire)70%

West African30%

Ingredients

cassava leaves
3 cups
palm oil
1/2 cup
onion
1 medium
garlic
2 cloves
smoked fish
100 grams
scotch bonnet pepper
1 small
salt
to taste
water
2 cups

Method

Steps not available

Origin Story

Originating from the agricultural practices of the Akan and other ethnic groups in Côte d'Ivoire, sauce feuille reflects the local reliance on leafy greens and palm oil, staples in West African cooking for centuries.

Culinary DNA

Ingredient ancestry breakdown

Ivorian (Côte d'Ivoire)70%

ingredients+techniques

West African30%

ingredient_origin

Techniques

pounding sautéing simmering seasoning

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