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Cassava Leaves Soup

A soup made with cassava leaves, palm oil, onion, tomato paste, and optional meat.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Pepper and tomato are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,923 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Cassava Leaves Soup

Ingredients

Directions

Prepare

  1. Boil palm oil.

Cook

  1. Add ground cassava leaves, onion, tomato paste, salt, hot pepper, chicken bullion cubes, and meat.

  2. Cover with water and then boil it to death.

  3. When the water is gone, it is ready.

Serve

  1. Serve over rice.

Nutrition, whole recipe (rough)

356Calories
34 gProtein
18 gFat
16 gCarbs

Counts 6 of 8 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Tomato1 medium (123g)22
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0
Cassavanot in our table0
Meatnot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + tomatotop 7% of all pairs
    Smell alikemoderate
    Cooked together17,923 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Onion + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together20,633 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Chicken + tomatotop 8% of all pairs
    Smell alikemoderate
    Cooked together6,031 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  4. Onion + chickentop 8% of all pairs
    Smell alikemoderate
    Cooked together17,814 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

  5. Cassava + oniontop 10% of all pairs
    Smell alikestrong
    Cooked together53 recipes

    Shared aroma: coumarin (sweet, hay).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Palm oil
Carries flavour and adds richness to the soup base.
Cassava leaves
Provide the main body and greens of the soup after long cooking.
Tomato paste
Adds concentrated tomato flavour, colour and some acidity.
Onion
Adds savoury sweetness as it softens into the base.
Meat
Contributes savoury flavour and protein to the soup.

The step that matters

Cover with water and then boil it to death.. Cassava leaves must be cooked for a long time to break down their naturally occurring compounds and become tender. Cooking them thoroughly is essential for both safety and texture. Stop only when the leaves are fully soft.

Swap the cassava

How well each one fits the dish's main ingredients (pepper, onion, chicken, tomato, meat):

  1. Capsicumfits better
  2. Potatofits better
  3. Okrafits better
  4. Cassavathe original

Fit is the average pairing score against pepper, onion, chicken, tomato, meat. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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