Ingredients:
1kg cassava leaves (or similar eg collard greens), stems removed, washed and drained
2 onions, peeled and chopped (optional)
1 piece of dried, smoked, fish
baking soda, to taste
salt, to taste
1 hot chilli, chopped
2 garlic cloves, minced
red palm oil, as needed
Method:
Heat a skillet or frying pan then wilt the cassava leaves by pressing them, a handful at a time, on the surface of the hot pan. When done, crush in a mortar. With each handful of cassava leaves add a little of the chopped onion and pound in to combine.
In a non-reactive pot (traditionally a terracotta pot is used) bring about 500ml water to a boil. Add the crushed leaves and onion mixture then bring to a boil. Continue cooking at a low boil (adding more boiling water, as needed) for 60 minutes then add the fish, baking soda, salt, chilli and garlic. Continue cooking until the liquid has reduced to a thick sauce and the leaves have lost their bright green colour.
Add red palm oil to taste and continue cooking for a few minutes further to heat through. Serve immediately as an accompaniment.
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