COUNTRY: DEMOCRATIC REPUBLIC OF CONGO
CONTRIBUTED BY: Revella M’Poko, Spouse to the Ambassador
1kg cassava leaves (fresh or frozen, but must be pounded)
500ml palm oil (can use olive oil for healthier version)
4 medium onions, chopped
5 spring onions, chopped
1 tablespoon garlic, chopped
1 cucumber, chopped
1 large aubergine, peeled and chopped
2 teaspoons fish spice
salt to taste (please note: fish spice is salty)
smoked/dried/canned fish is optional
- Boil cassava leaves in 1l water for 30 minutes and drain. Add 2l of water to cassava leaves along with all other ingredients and cover.
- Boil over high flame for 45 minutes to 1 hour, stirring occasionally until cassava leaves are tender. Add more water, if necessary.
- Serve with rice or fufu and meat of your choice.