Book of Days Tales

On this date in 1841 the Supreme Court of the United States handed down its judgment in United States v. Libellants and Claimants of the Schooner Amistad, 40 U.S. 518, a case resulting from the rebellion of Mende people from Sierra Leone bound for slavery on board the Spanish schooner La Amistad in 1839. It was an unusual freedom suit that involved international issues and parties, as well as United States law. It has been described as the most important court case involving slavery before being eclipsed by that of Dred Scott.

In honor of the freed Mende people I offer a simple recipe from Sierra Leone, their homeland. Cassava has been a staple in Sierra Leone for centuries – both leaves and tubers. You can also use the starch, called tapioca, as a thickening agent or as a general ingredient. There is a big problem with cassava, however. Cassava is classified as either sweet or bitter. Like other roots and tubers, both bitter and sweet varieties of cassava contain antinutritional factors and toxins, with the bitter varieties containing much larger amounts. They must be properly prepared before consumption, as improper preparation of cassava can leave enough residual cyanide to cause acute cyanide intoxication, which can lead to paralysis, and, in the worst cases, death. Fortunately, in Western markets the sweet varieties predominate. They do contain cyanide in small quantities, but it is easily removed by fully cooking the leaves or tubers. This particular cassava leaf stew is extremely sumptuous and would only be made for special occasions. Of course, there are endless variations. Palm oil is causing havoc to the environment these days in many areas, so, if you use it make sure it is from a sustainable source. Peanut butter is also a very traditional ingredient, but some people use coconut milk instead. Maggi cubes, courtesy of British colonialism, are now the ubiquitous replacement for beef stock.

Cassava Leaf Stew

Ingredients:

300g cassava leaves, pounded
300g beef, cubed
3-4 tablespoons of peanut butter
200 ml palm oil
1 whole fish (tilapia or mackerel)
2 onions, finely chopped
3 fresh okra, finely chopped
hot chiles, to taste
beef stock (or Maggi cubes)
2 tbsp dried crayfish, ground
salt

Instructions:

Put the meat, whole fish, salt and 2 cups of water or broth in a cooking pot. Simmer for about 10 minutes, or until the fish is cooked. Remove the fish, let it cool a little, and separate the fish from the bones. Set aside.

Add the cassava leaves to the pot along with the peanut butter dissolved in a cup of warm water.

Add the onion, chile pepper and several more cups of broth. Simmer for 30 minutes on medium heat, stirring occasionally to prevent sticking.

Return the fish to the pot along with the crayfish powder and okra. Cook for 15 minutes, stirring occasionally. You should not add so much broth that the stew is soup-like. This takes practice. If necessary, reduce the sauce until it is thick.

Serve with plain boiled rice.