👨‍🍳 作り方

1. 1

   If using fresh cassava leaves, wash them thoroughly and pound them until very fine using a mortar and pestle, or process in a food processor until smooth. If using frozen, thaw and ensure they are well-pounded or pureed.

2. 2

   Heat the palm oil (or vegetable oil) in a large, heavy-bottomed pot over medium heat. Add the chopped onion and sauté until softened, about 5-7 minutes.

3. 3

   Add the minced garlic and grated ginger, and cook for another minute until fragrant.

4. 4

   Stir in the tomato paste and cook for 2 minutes, stirring constantly.

5. 5

   Add the pounded cassava leaves to the pot. Stir well to combine with the onion mixture.

6. 6

   Pour in the fish stock or water, and add the flaked smoked fish, minced pepper (if using), salt, black pepper, and crayfish powder (if using). Stir everything together.

7. 7

   Bring the mixture to a boil, then reduce the heat to low, cover the pot, and let it simmer for at least 1 hour, or until the cassava leaves are very tender and the flavors have melded. Stir occasionally to prevent sticking.

8. 8

   Taste and adjust seasoning as needed. The consistency should be thick and stew-like.

9. 9

   Serve hot with rice or millet.