Kizaka with Palm Oil is a traditional Angolan recipe for a classic cassava leaf stew in red palm oil flavoured with dried, smoked, fish. The full recipe is presented here and I hope you enjoy this classic Angolan version of: Kizaka with Palm Oil.
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Kizaka is the Angolan Portuguese name for cassava greens and this recipe is for a classic palm oil stew of these greens
Ingredients:
1kg shredded cassava leaves (substitute strongly-flavoured greens if not available)
250ml red palm oil
1 large onion, chopped
1 hot habanero chilli
1 large dried, smoked fish (typically catfish — you can also use dried prawns)
salt, to taste
Method:
Add the cassava leaves to a pan, cover with water and boil half-covered for about 1 hour. When ready, drain.
Meanwhile was the fish well and break into pieces, removing as man bones as possible then set aside.
Add the palm oil to a pan and use to fry the onion until golden then add the greens and fish to the pan along with the chilli. Season to taste then add enough water to cover. Bring to a boil, reduce to a simmer and cook, partially covered, until the water has reduced and the dish is almost dry. Serve over plain rice or with Funje.
