Feuilles de Manioc au Poisson Fumé (Cassava Leaves with Smoked Fish)

• Prep time: 20 mins

• Cook time: 1 hour

• Total time: 1 hour 20 mins

• Servings: 4

• Country of Origin: Gabon

Description

Cassava leaves (Saka-Saka) are finely ground and simmered for an extended period with red palm oil, garlic, and smoked fish. The long cooking time breaks down fibrous leaves into a velvety green stew.

Presentation

Serve hot alongside boiled white cassava sticks or steamed yellow plantains.

Ingredients

• 500 g frozen or fresh ground cassava leaves

• 400 g smoked fish, flaked and deboned

• 4 tbsp red palm oil

• 1 yellow onion, finely chopped

• 3 cloves garlic, crushed

• 2 cups chicken or fish broth

• 1 habanero pepper (whole)

• 1 tsp salt

Directions

• Place ground cassava leaves and broth in a heavy pot over medium heat.

• Bring to a boil, then reduce heat and cook uncovered for 20 minutes.

• Add red palm oil, chopped onion, and crushed garlic to the pot.

• Stir in flaked smoked fish and whole habanero pepper.

• Cover pot partially and simmer on low heat for 35–40 minutes until leaves turn dark green and tender.

• Remove habanero pepper, season with salt, and serve hot.

Optional Variations

• Add 3 tbsp of ground peanut paste for extra creaminess.

Cooking Tips

• Ensure cassava leaves cook thoroughly for at least 45 minutes to destroy natural bitterness and ensure digestibility.

Nutrition Facts (Per Serving)

• Calories: 360 kcal

• Carbohydrates: 15 g

• Protein: 29 g

• Fat: 21 g

• Saturated Fat: 9 g

• Sodium: 530 mg