Young cassava leaves pounded to a fine paste and slowly cooked with palm oil, garlic, dried fish, and hot peppers into a deeply green, richly flavored stew.
Ingredients
500g fresh cassava leaves or frozen cassava leaves
200g dried fish, soaked and shredded
3 tbsp palm oil
2 onions, chopped
3 cloves garlic, minced
2 hot peppers
1 eggplant, diced
Salt
Instructions
1Pound cassava leaves in a mortar (or pulse in food processor) until finely ground.
2Boil the ground leaves in water for 20 minutes to remove bitterness. Drain.
3Heat palm oil in a pot. Saute onions and garlic until golden.
4Add soaked dried fish and eggplant. Cook 10 minutes.
5Add the boiled cassava leaves and enough water to create a thick stew. Add hot peppers.
6Simmer on low heat for 30 minutes, stirring occasionally. Serve with funje.
Did You Know?
Cassava leaves contain more protein per weight than cassava root, making kizaka a nutritional powerhouse.