Cassava Leaf Soup

Ingredients12

• cassava leaves500 g
• stewing beef400 g
• smoked fish150 g
• palm oil120 ml
• onion1
• scotch bonnet pepper1
• garlic3 cloves
• fresh ginger20 g
• crayfish2 tbsp
• beef stock cube1
• salt1 tsp
• water750 ml

Method

1. Rinse the cassava leaves well, then pound or blend them with a little water until finely ground.
2. Cut the beef into chunks, season with salt, and simmer in 500 ml water with the stock cube until nearly tender, about 40 minutes.
3. Chop the onion, garlic, ginger, and scotch bonnet. Flake the smoked fish and remove any bones.
4. Heat the palm oil in a pot, add the onion, garlic, ginger, and pepper, and fry until fragrant.
5. Stir in the ground cassava leaves and crayfish, then add the beef with its cooking liquid and the remaining water.
6. Add the smoked fish, cover, and simmer gently for 45–60 minutes, stirring often, until the leaves are soft, dark, and the oil rises to the surface.
7. Taste and adjust the salt, then serve hot with rice.