Everyday meals

Bubur-hun (cassava leaf porridge)

A comforting porridge made with pounded cassava leaves and rice, cooked slowly until smooth and creamy. It is traditionally served hot for breakfast or as a simple evening meal.

1 h 05
4 servings
Medium
Budget-friendly
🇹🇱 Timor-Leste

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Instructions

Rinse the rice in clear water until the water is almost clear, then drain it.
Wash the cassava leaves, remove the hard stems, then blanch them for 10 minutes in boiling water and drain.
Pound the blanched leaves in a mortar or chop them very finely, as they need to be very tender.
Fry the chopped onion and garlic in the oil for 3 minutes, without letting them brown.
Add the rice and pounded leaves to the pan, then pour in the hot water.
Bring to the boil, then lower the heat and simmer covered for 35 minutes, stirring from time to time, until you have a creamy porridge.
Season with salt and pepper, add a squeeze of lime if you like, and serve piping hot.

Variations and tips

Thinner version. Add a little more water at the end of cooking for a runnier texture, to be eaten like a soup.

Using what's available here. Cassava leaves are mostly found in African or Caribbean grocery stores; blended spinach with a little rehydrated dried cassava can work as a stand-in.