Main
Cassava leaf, Liberian pounded cassava leaves
- Preparation time
- 1 h 15
- Servings
- 4 servings
Ingredients
- Feuilles de manioc pilées — to buy500 g
- Viande fumée — to buy300 g
- Poisson fumé — to buy200 g
- Palm oil — to buy4 tbsp
- Onion — to buy2
- Chili pepper — to buy2
- Garlic — to buy3 cloves
- Dried shrimp — to buy40 g
- Bouillon cube — to buy2
Preparation
If using frozen cassava leaves, let them thaw; otherwise pound the fresh leaves finely in a mortar into a coarse paste.
Soak the dried shrimp in warm water for 10 minutes to rehydrate them, then drain.
Cut the smoked meat into small pieces and flake the smoked fish, removing all the bones.
Heat the palm oil in a large pot, sauté the sliced onion and garlic for 3 minutes until translucent.
Add the smoked meat, smoked fish and dried shrimp, stir for 5 minutes to flavour the oil well.
Stir in the pounded cassava leaves, the chili and the stock cubes, then pour in 300 ml of water.
Cover and simmer over low heat for 45 minutes, stirring from time to time, adding a splash of water if it sticks.
The sauce should be thick and glossy with oil on top: serve hot with white rice.