CASSAVA LEAVES RECIPE

Ingredients:
1 bag of defrosted cassava leaf
1 medium onion (chopped or use a blender for a better result)
1 large eggplant (diced)
1 or 2 leeks (use a blender for a better result)
3/4 C red palm oil
1 1/2 tbsp salt

(Optional):
Canola or vegetable oil instead of red palm oil
1 piece of dried fish or smoked fish or 1 can of pilchard or sardines or salmon
2 tbsp of ground peanut
Maggi shrimp instead of salt

Directions:
Put the cassava leaves into a large pot of water to boil for at least an hour. (Do not stir.)

Add the remaining ingredients: the vegetables first, then your choice of fish (optional) and then the red palm oil (for best results). This step will take at least 2 hours, so periodically check to see if there is enough water. (Do not stir.)

After 2 hours, taste to make sure that there is enough salt and correct seasoning as necessary.

Serve with grilled fish (tilapia, horse mackerel...), white rice, fufu, or cassava bread (chikwangue).

Note: Red palm oil is most traditionally used in Africa for cooking cassava leaves but regular vegetable oil or canola oil may be used in case of allergies. You may also prefer to use both a little bit of palm oil and a little bit of canola oil if you are on a diet.