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- 2 to 4 pounds feuilles de manioc (cassava leaves) or similar; stems-removed, well-washed, rinsed, and drained
- 1 or 2 onions, peeled and chopped (optional)
- piece of fresh or smoked fish
- baking soda, or salt (optional, to taste)
- hot chile pepper, cleaned and chopped (optional, to taste)
- garlic, minced (optional)
- palm oil or Moambé sauce (or canned Palm Soup Base (also called "Sauce Graine" or "Noix de Palme")
- Wilt the cassava leaves, a handful at a time, by briefly pressing them on a heated skillet or griddle.
- Use a mortar and pestle to crush them.
- Grind the onion, if desired, into the leaves.
- In an enameled pot (if you don't want to use a terra cotta pot over an open fire) bring a few cups of water to a boil.
- Place the crushed leaves in the pot.
- Keep the leaves at a low boil for an hour, adding water if needed.
- Add the fish, baking soda (or salt), chile pepper, or garlic, as desired.
- Continue to cook until the liquid is reduced to a sauce and the leaves have lost their bright green color.
- Add the palm oil or moambé sauce and cook for a few more minutes before serving.