Feuilles de Manioc (Cassava Leaves)
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[edit] Description
[edit] Ingredients
- two to four pounds feuilles de manioc (cassava leaves) or similar; stems-removed, well-washed, rinsed, and drained
- one or two onions, peeled and chopped (optional)
- piece of fresh fish or smoked fish (optional)
- baking soda, or salt (optional, to taste)
- hot chile pepper, cleaned and chopped (optional, to taste)
- garlic, minced (optional)
- palm oil or Moambé sauce
[edit] Directions
- 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. (Placing the leaves in a large oven-proof glass bowl and carefully grinding them with the bottom or a sturdy bottle works too.) 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.
