Ingredients:
500g cassava leaves, finely shredded and pounded in a mortar
1.5kg (6 small tins) of sardines in oil
100g smoked and dried prawns
1 red bell pepper, de-seeded and finely diced
1 green bell pepper, de-seeded and finely diced
1 leek, washed and sliced
1 onion, peeled and chopped
3 tbsp smooth, unsweetened, peanut butter
200ml oil
salt and freshly-ground black pepper, to taste
2 Maggi or bouillon cubes
Method:
Place the smoked and dried prawns in a bowl, cover with warm water and set aside to soak.
Place the cassava leaves in a large pan and add about 2l water (you need double the volume of water to the volume of cassava leaves). Bring to a boil, reduce to a simmer, cover and cook for 30 minutes.
After this time, add the peppers and leeks to the pan. Bring back to a simmer and cook for 10 minutes. Now add the sardines (drained) and the drained prawns then season to taste with salt and black pepper.
Heat a little water in a saucepan, stir in the peanut butter until smooth then stir this into the stew.
In the meantime, heat the oil in a saucepan, add the onions and fry for about 4 minutes, or until soft and translucent. Add these to the stew. Immediately re-cover the stew then mix to combine and adjust the seasonings to taste.
Reduce to a low simmer and cook, stirring occasionally, for 20 minutes. Serve hot, accompanied by rice.
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