👨‍🍳 作り方

1. 1

   If using fresh cassava leaves, wash them thoroughly and pound or finely chop them. If using frozen, thaw and drain excess water.

   💡 プロのコツ: Ensure cassava leaves are well pounded for a smoother texture.
2. 2

   Season the fish pieces with salt and a pinch of stock cube if using. Set aside.

3. 3

   In a large pot, heat the palm oil over medium heat. Add chopped onions and sauté until softened, about 5-7 minutes.

4. 4

   Add minced garlic, grated ginger, and chopped scotch bonnet pepper (if using). Sauté for another 2 minutes until fragrant.

5. 5

   Stir in the chopped tomatoes and cook until they break down, forming a sauce, about 10 minutes.

6. 6

   Add the pounded cassava leaves to the pot. Stir well to combine with the tomato-onion base.

7. 7

   Add the seasoned fish pieces on top of the cassava leaves. Do not stir vigorously at this stage to prevent the fish from breaking apart.

   💡 プロのコツ: Arrange fish evenly over the leaves.
8. 8

   Add a little water (about 1/2 cup) and a stock cube if desired. Cover the pot and let it simmer on low heat for at least 1 hour, or until the cassava leaves are tender and the flavors have melded.

   💡 プロのコツ: Add more water gradually if the mixture becomes too dry.
9. 9

   Stir gently to combine everything. Cook for another 15-20 minutes, allowing the sauce to thicken slightly.

   💡 プロのコツ: Adjust salt to taste.
10. 10

    Serve hot, typically with boiled yams, plantains, or rice.