美味木薯叶与牛肉包的享受
(Savory Cassava Leaf & Beef Pockets Delight)
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食材
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300 grams 木薯叶
(Fresh or frozen, cleaned and finely chopped)
-
400 grams 牛肉末
(Lean beef, finely ground)
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1 medium 洋葱
(Finely diced)
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3 pieces 大蒜瓣
(剁碎的)
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1 medium 红甜椒
(切丁)
-
2 tablespoons 番茄酱
(Adds rich tomato flavor)
-
1 piece 苏格兰帽椒
(Deseeded and finely chopped (optional if you want some heat))
-
1 teaspoon 百里香
(Dried or fresh)
-
150 grams 通用面粉
(For binding pockets if needed)
-
4 tablespoons 水
(To help form pockets)
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2 tablespoons 植物油
(用于翻炒)
-
1 teaspoon 盐
(根据个人口味)
-
0.5 teaspoon 黑胡椒
(新鲜磨碎)
-
1 large 鸡蛋
(For brushing pockets before baking)
(Fresh or frozen, cleaned and finely chopped)
(Lean beef, finely ground)
(Finely diced)
(剁碎的)
(切丁)
(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)
(用于翻炒)
(根据个人口味)
(新鲜磨碎)
(For brushing pockets before baking)
营养
- 份量: 4
- 每份大小: 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
制作步骤
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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.
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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.
关于 美味木薯叶与牛肉包的享受 :的更多信息
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.
