Entree: Equatorial Guinea – Southern Culinary Region – Cassava Leaves with Fish (Stewed cassava leaves cooked with smoked fish in palm oil and spices)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 40 min

Additional 30 min

Total 1 hr 10 min

Ingredients

- 1 lb (454 g) fresh cassava leaves, washed, stems removed, and finely chopped
- 8 oz (225 g) smoked fish (mackerel or similar), deboned and flaked
- 1/3 cup (80 ml) red palm oil
- 1 medium onion, finely chopped
- 3 cloves garlic, crushed
- 2 tbsp (30 ml) tomato paste
- 1-2 small Scotch bonnet or habanero peppers, seeded and finely chopped (to taste)
- 2 tbsp (30 g) ground dried shrimp or ground crayfish
- 1 cup (240 ml) fish stock or water
- 1 bouillon cube (optional)
- 1 tsp (5 g) salt, or to taste
- Fresh cilantro or parsley for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil. Add the chopped cassava leaves and boil until tender, 20 to 30 minutes. Drain and set aside. If leaves are very tough, continue simmering until soft, up to 45 minutes.
2. In a heavy pot, heat the palm oil over medium heat until shimmering. Add the chopped onion and sauté until translucent, about 5 minutes.
3. Add the crushed garlic and tomato paste; cook, stirring, 2 to 3 minutes until fragrant and the paste darkens slightly.
4. Stir in the flaked smoked fish and ground dried shrimp; cook 2 minutes to combine. If using whole hot peppers and you want milder heat, add them now whole; for more heat, add the chopped peppers.
5. Add the boiled cassava leaves and pour in the fish stock or water. Crumble in the bouillon cube if using and season with salt. Bring to a gentle simmer, cover, and cook 20 to 30 minutes, stirring occasionally, until flavors meld and oil rises slightly on the surface.
6. Taste and adjust seasoning. If desired, drizzle a little extra palm oil before serving and garnish with fresh cilantro or parsley. Serve hot with steamed rice, fufu, or boiled plantain.