Feuilles de Manioc au Poisson

Shred cassava leaves very finely and boil in water for twenty minutes to remove bitterness. Drain well and squeeze out excess moisture.

Soak smoked fish briefly, then remove bones and skin. Flake into large pieces. Grind roasted peanuts into a coarse paste.

Heat palm oil in a large pot. Saute diced onions for five minutes until softened. Add garlic and cook one minute.

Add drained cassava leaves, cubed eggplant, ground peanut paste, scotch bonnet pepper, bouillon cube, and two cups of water.

Simmer covered on low heat for forty-five minutes, stirring occasionally, until the leaves are very tender and the stew is thick.

Add flaked smoked fish in the last ten minutes of cooking. Stir gently to distribute without breaking the fish too much. Serve with fufu or rice.