Ingredients Edit

  • 2 to 4 pounds feuilles de manioc (cassava leaves) or similar; stems-removed, well-washed, rinsed, and drained
  • 1 or 2 onions, peeled and chopped (optional)
  • piece of fresh 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 Edit

  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.
  6. Keep the leaves at a low boil for an hour, adding water if needed.
  7. Add the fish, baking soda (or salt), chile pepper, or garlic, as desired.
  8. Continue to cook until the liquid is reduced to a sauce and the leaves have lost their bright green color.
  9. Add the palm oil or moambé sauce and cook for a few more minutes before serving.
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