Instructions

1. 1
   If using fresh cassava leaves, wash them thoroughly and remove any tough stems. If using frozen cassava leaves, thaw them according to the package instructions.
2. 2
   In a large pot, heat the palm oil over medium heat.
3. 3
   Add the chopped onion, minced garlic, and grated ginger to the pot. Sauté until the onion becomes translucent and fragrant.
4. 4
   Stir in the chopped Scotch bonnet peppers and cook for a few minutes to release the flavors.
5. 5
   Add the meat to the pot and cook until it is browned on all sides.
6. 6
   Pour in the chicken broth or water and bring the mixture to a simmer. Cover the pot and let the meat cook for about 20–25 minutes, or until it is tender.
7. 7
   Add the diced sweet potato and sliced plantain to the pot. Let the soup simmer for another 10–15 minutes, or until the vegetables are cooked through.
8. 8
   Stir in the cassava leaves and let the soup simmer for an additional 45 minutes to 1 hour, stirring occasionally to prevent sticking.
9. 9
   Season the soup with salt and ground black pepper to taste. Adjust the seasoning according to your preference.
10. 10
    Remove the pot from the heat and let the soup rest for a few minutes before serving.