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Description Edit

Ingredients Edit

  • lots of cassava greens (feuilles de manioc)
  • a few spoonfuls of palm oil, Moambé Sauce, or any oil
  • one Onion, chopped
  • one clove garlic, minced
  • sweet green pepper and/or sweet red pepper, chopped (optional)
  • Eggplant (peeled, cubed, rinsed, and salted) or okra, chopped (optional)
  • salt, or baking soda, to taste
  • one piece of dried, salted, or smoked ; or one can of pilchards; or one can of sardines

Directions Edit

  1. Throughly crush, mash, or grind the greens in a mortar and pestle or with whatever you can improvise.
  2. Bring a large pot of water to a boil; add greens and cook for thirty minutes or more.
  3. Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer.
  4. Do not stir.
  5. Simmer until the water is mostly gone and the greens are cooked to a pulp.
  6. Serve as a side with a Chicken, meat, or main course.

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