Sauce

Guinean cassava leaf sauce

Name: Guinean cassava leaf sauce
Total time: 85 min
Yield: 4 servings
Ingredients: 500 g (pounded, thawed) Feuilles de manioc pilées; 150 g Poisson fumé; 3 tbsp Palm oil; 1 Onion; 2 cloves Garlic; 1 Chili pepper; 1 tsp Salt

Preparation time: 1 h 25
Servings: 4 servings

Ingredients

4 servings

Feuilles de manioc pilées — to buy500 g (pounded, thawed)
Poisson fumé — to buy150 g
Palm oil — to buy3 tbsp
Onion — to buy1
Garlic — to buy2 cloves
Chili pepper — to buy1
Salt — to buy1 tsp

Preparation

Drain the pounded cassava leaves, pressing out the excess water firmly.
Slice the onion, chop the garlic and chili, and sauté them for 3 minutes in the hot palm oil in a pot until the oil takes on an orange tint.
Add the cassava leaves, stirring well to coat them in oil.
Crumble the smoked fish over the top, pour in a large glass of water, cover, and simmer over low heat for 60 minutes, stirring every 15 minutes.
If the sauce catches, add a splash of hot water; it should stay covered in liquid without being drowned.
Toward the end, uncover and let reduce for 10 minutes over high heat, stirring constantly, until you get a thick sauce glossy with oil.
Season with salt to taste and serve piping hot with plain rice.