Cassava Leaves With Dried Smoked Fish (Pondu)

Cassava Leaves With Dried Smoked Fish

Ingredients:

- 400g minced cassava leaves (our brand: Star Pride).

- 1 large aubergine, finely diced.

- 1 large leek, finely diced.

- 2 medium onions, finely diced.

- 6 garlic cloves, minced.

- 3 bay leaves.

- 3 vegetable stock cubes.

- 1 cup ground raw red peanuts.

- 300g dried smoked fish (e.g., catfish).

- 200g palm oil.

- 2 Scotch bonnet chilies (optional).

- Salt to taste.

- 2 liters boiling water (for cooking).

 

Method:

1. Boil Water: In a large heavy-bottomed pot, bring 2 liters of water to a boil over high heat.

2. Prepare Cassava Leaves: Rinse the minced cassava leaves in a sieve under hot water to clean them thoroughly.

3. Cook Cassava Leaves: Add the rinsed cassava leaves to the boiling water. Reduce the heat to medium and cook uncovered for 15-20 minutes, stirring occasionally.

4. Prepare Vegetables: While the cassava leaves are cooking, wash and finely dice the aubergine, leek, onions, and garlic.

5. Add Vegetables: After the cassava leaves have softened, add the diced aubergine, leek, onions, and garlic. Stir in a bit more boiling water if needed. Cover and cook for an additional 30 minutes on medium heat.

6. Soak and Prepare Fish: Meanwhile, soak the dried smoked fish in boiling water for 15-20 minutes. Once softened, remove the bones and thoroughly wash the fish. Set aside.

7. Final Cooking Stage: After 30 minutes, add the prepared fish, ground peanuts, palm oil, and bay leaves. Crumble in the vegetable stock cubes and season with salt. Stir well and adjust the water to your preferred consistency.

8. Simmer: Lower the heat and let the stew simmer for 20-30 minutes. If using Scotch bonnet chilies, add them in the last 10 minutes, allowing them to remain whole and infuse the stew with heat.

9. Serve: Serve the cassava leaf stew over steamed white rice, fufu or plantain. Enjoy