Cassava Leaf Recipe

Ingredients:

• 1 pound (450 g) of boneless meat
• 1 tablespoon (15 mL) of vegetable oil
• Ground pepper
• 2 onions
• 2 Maggi cubes
• 3 cups (0.71 L) of water, divided
• 2 eggplants, peeled and roughly chopped
• 1/4 (110 g) of dried smoked fish
• 5 tablespoons (75 g) of smooth peanut butter
• 1/2 cup (120 mL) of palm oil
• 1.1 pounds (0.50 kg) of pounded frozen cassava leaves, thawed                                                                           

Cooking Directions:

1. fill a large pot with water. Turn the heat on too high and allow the water to boil.
2. wash the cassava leaves thoroughly under running water.
3. drop the cassava leaves in the boiling water and reduce the heat to medium. You may chop the leaves before boiling or put them into the pothole. Cover the pot and simmer the leaves for 10 minutes.
4. drain the water from the pot and refill it. Add chopped vegetables, cooked meat and spices to the water. For example, you can add chopped onions and cooked Turkey with one tablespoon salt and one tablespoon garlic powder and stir. The leaves have a bland taste cooking them with vegetables and meat will season the plant.
5. place the pot back on the stove and bring the water to boil reduce the heat and allow the ingredients to simmer until the cassava leaves and vegetables become tender.

Recipe courtesy of:

https://www.livestrong.com/article/466310-how-to-cook-cassava-leaf/

How to Cook Cassava Leaves: 13 Steps (with Pictures) – wikiHow