By Susan W.
Let's be honest, folks. Stepping outside my comfort zone when it comes to food is like asking me to solve a calculus equation while juggling flaming chainsaws. It's not gonna happen without a serious incentive (read: free food and the promise of an epic story). So, when the opportunity arose to try Gusie's Cafe's cassava leaf stew and rice – a Sierra Leonean staple – my adventurous spirit (and empty stomach) did a little jig.
Now, I'm not gonna lie, the whole "cassava leaf" thing had me raising an eyebrow. Leaves? As the main course? Are we pandas now? But hey, curiosity (and free food) conquered skepticism, and let me tell you, that was a decision worthy of a Nobel Prize (in deliciousness, obviously).
The first bite was an explosion of flavor. The stew, a rich, vibrant red concoction, had this depth of spice that tickled my taste buds without setting my mouth on fire (wimpy eater here, #sorrynotsorry). The cassava leaves, surprisingly, weren't leafy at all! They were more like tender little flavor bombs, soaking up all that deliciousness like tiny sponges of joy. And the rice? Perfectly cooked, fluffy little clouds that cradled each spoonful of stewy goodness.
It was like a party in my mouth, and everyone was invited: savory, spicy, a hint of sweetness, and a whole lot of "what-the-heck-is-this-and-why-haven't-I-eaten-it-before?" It was messy, it was glorious, and it left me wanting more (and maybe a napkin – seriously, that sauce is good).
So, to all my fellow culinary skeptics out there, I urge you: take a leap of faith, embrace the cassava leaf, and get your hands on some Gusie's Cafe magic. You might just discover your new favorite adventure (and by adventure, I mean delicious food experience, not skydiving – although, if cassava leaves can make me this adventurous, who knows what I'm capable of?).
P.S. If you see me there, don't judge me for ordering extra cassava leaves. A girl's gotta have her priorities.
