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Sierra Leonean cassava leaves sauce

Name: Sierra Leonean cassava leaves sauce
Total time: 70 min
Yield: 4 servings
Ingredients: 500 g Feuilles de manioc pilées; 200 g Poisson fumé; 30 g Dried shrimp; 150 g Peanut paste; 3 tbsp Palm oil; 1 Onion; 2 Chili pepper

Preparation time: 1 h 10
Servings: 4 servings

Ingredients

4 servings

Feuilles de manioc pilées — to buy500 g
Poisson fumé — to buy200 g
Dried shrimp — to buy30 g
Peanut paste — to buy150 g
Palm oil — to buy3 tbsp
Onion — to buy1
Chili pepper — to buy2

Preparation

Finely pound fresh cassava leaves in a mortar, or thaw if frozen, into a coarse paste.
Soak the dried shrimp in warm water for 10 minutes then drain.
Heat the palm oil in a pot, sauté the sliced onion for 3 minutes.
Add the flaked smoked fish and the dried shrimp, sauté 4 minutes to flavour the oil.
Stir in the pounded cassava leaves and the peanut paste diluted in a little water, mix well.
Add the chili and 250 ml of water, cover and simmer over low heat for 40 minutes, stirring from time to time.
The sauce should be very thick and smooth thanks to the peanut: serve hot with rice.