6
Ingredients
- 400 g dried beans, soaked overnight
- 800 g pounded cassava leaves, fresh or frozen
- 150 ml red palm oil
- 2 onions, chopped
- 2 garlic cloves, crushed
- 1 small chili
- Salt
- Water
Method
- 01 Drain the beans, cover with fresh water and cook about 1 hour until almost tender.
- 02 Put the pounded leaves in a large pot, cover with water and cook uncovered for 45 minutes, stirring now and then.
- 03 Add the onions, garlic, chili and palm oil. Continue cooking 20 minutes.
- 04 Stir in the beans with a little of their water, then simmer another 25 to 30 minutes. The leaves must be fully cooked with no raw bitterness.
- 05 Season, adjust the consistency and serve with fufu or chikwangue.
Some versions add smoked fish; others stay plant-based and let the saka-madesu pairing lead.
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