Main
Gabonese cassava leaves with peanut
- Preparation time
- 1 h 10
- Servings
- 4 servings
Ingredients
4 servings
- Feuilles de manioc pilées — to buy500 g
- Poisson fumé — to buy200 g
- Peanut paste — to buy150 g
- Palm oil — to buy3 tbsp
- Onion — to buy1
- Garlic — to buy2 cloves
- Chili pepper — to buy2
Preparation
Finely pound fresh cassava leaves in a mortar, or thaw if frozen.
Heat the palm oil in a pot, sauté the sliced onion and garlic for 3 minutes.
Add the flaked smoked fish and sauté 4 minutes to flavour the oil well.
Stir in the pounded cassava leaves and the peanut paste diluted in a little water, mix well to bind the sauce.
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 thick and smooth: adjust the salt and serve hot with rice or cassava sticks.