👨‍🍳 作り方

1. 1

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

2. 2

   In a large pot, combine the chopped cassava leaves with enough water to cover. Boil for about 30-45 minutes, or until tender. Drain and set aside.

3. 3

   In a separate pot, cook the cubed beef or goat meat with half of the chopped onion and a pinch of salt until tender. If using dried fish or shrimp, add it to the meat during the last 15 minutes of cooking.

4. 4

   In a large cooking pot, heat the palm oil over medium heat. Add the remaining chopped onion and sauté until softened, about 5 minutes.

5. 5

   Add the boiled cassava leaves to the pot with the onions and palm oil. Stir well to combine.

6. 6

   Pour in the fish stock or water. Add the cooked meat (and shrimp/dried fish if used). Add the Scotch bonnet pepper (whole or chopped, depending on desired heat). Season with salt and Maggi cubes (if using).

7. 7

   Bring the soup to a simmer, then reduce heat, cover, and cook for at least 1 hour, stirring occasionally, until the flavors meld and the soup thickens slightly. The palm oil should rise to the top.

8. 8

   Taste and adjust seasoning as needed. Remove the whole Scotch bonnet pepper before serving if desired.