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.
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
- 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.
- 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.
- Add the flaked smoked fish to the pan and stir to combine with the vegetables.
- 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.
- 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