Feuilles de Manioc

Ingredients

 * two to four pounds feuilles de manioc (cassava leaves) or similar; stems-removed, well-washed, rinsed, and drained
 * one or two onions, peeled and chopped (optional)
 * piece of fresh fish or smoked fish
 * baking soda, or salt (optional, to taste)
 * hot chile pepper, cleaned and chopped (optional, to taste)
 * garlic, minced (optional)
 * palm oil or Moambé sauce (or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme")

Directions

 * 1) Wilt the cassava leaves, a handful at a time, by briefly pressing them on a heated skillet or griddle.
 * 2) Use a mortar and pestle to crush them.
 * 3) Grind the onion, if desired, into the leaves.
 * 4) In an enameled pot (if you don't want to use a terra cotta pot over an open fire) bring a few cups of water to a boil.
 * 5) Place the crushed leaves in the pot. Keep the leaves at a low boil for an hour, adding water if needed.
 * 6) Add the fish, baking soda (or salt), chile pepper, or garlic, as desired.
 * 7) Continue to cook until the liquid is reduced to a sauce and the leaves have lost their bright green color.
 * 8) Add the palm oil or moambé sauce and cook for a few more minutes before serving.