Fried Cassava Leaves With Smoked Fish

Fried Cassava Leaves with Smoked Fish is a traditional Guinean dish that is packed with flavor and nutrients. The combination of the earthy cassava leaves and the smoky flavor of the fish creates a unique and delicious dish that is perfect for a hearty meal.

Fried Cassava Leaves With Smoked Fish

Ingredients

  • 2 lbs cassava leaves, washed and chopped
  • 1 lb smoked fish, deboned and flaked
  • 1 onion, finely chopped
  • 3 tomatoes, diced
  • 1/2 cup palm oil
  • 1 scotch bonnet pepper, chopped
  • Salt to taste
  • Water

Instructions

  1. In a large pot, add the cassava leaves and enough water to cover them. Bring to a boil and cook for 15 minutes, then drain and set aside.
  2. In a separate pan, heat the palm oil over medium heat. Add the onions, tomatoes, and scotch bonnet pepper. Cook until the onions are translucent.
  3. Add the flaked smoked fish to the pan and stir to combine with the vegetables.
  4. Add the cooked cassava leaves to the pan and stir well to combine with the fish and vegetables. Cook for an additional 10 minutes, stirring occasionally.
  5. Season with salt to taste and serve hot.

Cooking & Preparation

Preparation time:
10 minutes
Cooking time:
30 minutes
Total time:
40 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
300 per serving
Protein
25g
Carbohydrates
15g
Fat
12g

Supplies

Large pot Pan

Tools

Knife Cutting board Wooden spoon

Serving suggestions

Serve the Fried Cassava Leaves with Smoked Fish with a side of rice or fufu for a complete meal.

Tips & tricks

For a spicier dish, add more scotch bonnet pepper according to your preference.

Cost

$15