Delicia Sabrosa de Bolsillos de Carne y Hoja de Yuca
(Savory Cassava Leaf & Beef Pockets Delight)
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mayo 20, 2025
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Ingredientes
-
300 grams Hojas de Yuca
(Fresh or frozen, cleaned and finely chopped)
-
400 grams carne picada de res
(Lean beef, finely ground)
-
1 medium Cebolla
(Finely diced)
-
3 pieces Dientes de ajo
(Picado)
-
1 medium Pimiento rojo
(En cubos)
-
2 tablespoons Pasta de tomate
(Adds rich tomato flavor)
-
1 piece Pimiento Scotch bonnet
(Deseeded and finely chopped (optional if you want some heat))
-
1 teaspoon Tomillo
(Dried or fresh)
-
150 grams Harina de trigo común
(For binding pockets if needed)
-
4 tablespoons Agua
(To help form pockets)
-
2 tablespoons Aceite vegetal
(Para saltear)
-
1 teaspoon Sal
(Al gusto)
-
0.5 teaspoon Pimienta negra
(Recién molido)
-
1 large Huevo
(For brushing pockets before baking)
(Fresh or frozen, cleaned and finely chopped)
(Lean beef, finely ground)
(Finely diced)
(Picado)
(En cubos)
(Adds rich tomato flavor)
(Deseeded and finely chopped (optional if you want some heat))
(Dried or fresh)
(For binding pockets if needed)
(To help form pockets)
(Para saltear)
(Al gusto)
(Recién molido)
(For brushing pockets before baking)
Nutrición
- Porciones: 4
- Tamaño de porción: 2 pockets (150g)
- Calories: 420 kcal
- Carbohydrates: 25 g
- Protein: 30 g
- Fat: 20 g
- Fiber: 8 g
- Sugar: 4 g
- Sodium: 480 mg
- Cholesterol: 70 mg
- Calcium: 90 mg
- Iron: 3 mg
Instrucciones
-
1 - Prepare Cassava Leaf Mixture:
If using fresh, boil chopped cassava leaves until tender, rinse, and drain. Set aside. If frozen, thaw and drain excess water.
-
2 - Cook Minced Beef Filling:
Heat vegetable oil in a pan over medium heat. Sauté onions, garlic, red bell pepper, and scotch bonnet pepper (if using) until fragrant and softened. Add minced beef and cook until browned. Stir in tomato paste, thyme, salt, and pepper. Add cassava leaves, mix well, and cook for 5 more minutes until flavors combine. Remove from heat and cool.
-
3 - Make Cassava Leaf Pockets:
If needed, combine cassava leaves with flour and water to make pliable dough-like pockets. If cassava leaves are tender enough and sticky, skip flour. Flatten the mixture into small rounds about 4 inches diameter for pockets.
-
4 - Assemble Pockets:
Place a generous tablespoon of the minced beef filling onto one side of each cassava round. Fold over to enclose filling and seal edges firmly by pressing or folding.
-
5 - Bake the Pockets:
Preheat oven to 180°C (350°F). Place pockets on a lined baking sheet. Brush with beaten egg if using for a golden finish. Bake for 15 minutes until pockets are firm and lightly browned.
-
6 - Serve and Enjoy:
Remove pockets from oven, allow to cool slightly, serve warm as an appetizer or snack with your favorite dipping sauce.
If using fresh, boil chopped cassava leaves until tender, rinse, and drain. Set aside. If frozen, thaw and drain excess water.
Heat vegetable oil in a pan over medium heat. Sauté onions, garlic, red bell pepper, and scotch bonnet pepper (if using) until fragrant and softened. Add minced beef and cook until browned. Stir in tomato paste, thyme, salt, and pepper. Add cassava leaves, mix well, and cook for 5 more minutes until flavors combine. Remove from heat and cool.
If needed, combine cassava leaves with flour and water to make pliable dough-like pockets. If cassava leaves are tender enough and sticky, skip flour. Flatten the mixture into small rounds about 4 inches diameter for pockets.
Place a generous tablespoon of the minced beef filling onto one side of each cassava round. Fold over to enclose filling and seal edges firmly by pressing or folding.
Preheat oven to 180°C (350°F). Place pockets on a lined baking sheet. Brush with beaten egg if using for a golden finish. Bake for 15 minutes until pockets are firm and lightly browned.
Remove pockets from oven, allow to cool slightly, serve warm as an appetizer or snack with your favorite dipping sauce.
Más información sobre: Delicia Sabrosa de Bolsillos de Carne y Hoja de Yuca
Summary
Cassava Leaf Minced Beef Pockets represent a unique fusion of textures and flavors, blending tender local cassava leaves with rich minced beef seasoned with traditional African spices. This dish draws inspiration from West African culinary traditions where cassava leaves, a nutritious green, are popular. The recipe provides a handheld delight that can be enjoyed as an appetizer or light meal.
Tips & Notes
- Fresh cassava leaves require boiling to soften and reduce their natural bitterness, making them tender and palatable.
- For ease, frozen cassava leaves can be used, though fresh offers better flavors.
- The addition of scotch bonnet pepper adds authentic heat typical of Nigerian cuisine but can be omitted based on heat tolerance.
- Baking the pockets creates a healthier alternative to frying, yielding a crisp exterior with juicy filling.
- The egg wash, though optional, enhances the pockets' visual appeal and browning.
History & Cultural Significance
Cassava leaves are a staple green vegetable across many parts of West Africa, often cooked into stews and sauces. In Nigerian culture, combining cassava leaves with protein often symbolizes resourcefulness, maximizing available local ingredients while delivering nutritional balance. The use of minced beef adds a hearty flavor profile, making these pockets indulgent yet traditional. This recipe pays homage to indigenous culinary methods, reimagined in pocket form, demonstrating culinary creativity with staple ingredients.
Unique Aspects
- Turning cassava leaves into a dough or pockets for stuffing is relatively uncommon, highlighting the recipe's inventiveness.
- Combines a vegetable base traditionally used in stews into a portable, cooked pocket format.
- Embodies a cross between a meat pie and a traditional cassava leaf dish, suitable for modern diners seeking ethnic flavors with convenience.
Personal Thoughts
This recipe balances cultural authenticity with user-friendly modern cooking methods. It showcases how humble leaves can be championed as both filler and casing, offering balance of nutrition and taste. Sharing this dish inspires curiosity and appreciation for West African plant-based staples and meats amalgamated beautifully into an innovative dish perfect for sharing with family and friends.
