Recipe for October
Very popular in the Mandingo speaking area (Guinea, Liberia, Sierra Leone, Ivory Coast) in the region of West Africa.
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Manioc leaves sauce
Ingredients (2-3 serves)
- Half pound fresh manioc leaves
- 1/2 to 3/4 cup red palm oil (very important!)
- 1/3 cup vegetable oil
- Dried salty fish (cod would be best but as you like)
- One large green/red Scotch Bonnet or Habanero chilli
- 2 medium sized red onions
- Handful of okra
- Salt and peper to taste
- 1 bouillon cube any flavour
- One big spoon of peanut butter
Method
- Dice the onions and okra into small bits
- Rinse the manioc leaves
- Cut fish into average sized parts
- Boil large quantity of water
- Add manioc leaves and stir continuously for about 10 minutes - drain off about 3/4 of the water and take off heat
- Heat vegetable oil and first add onions then fish and last okra and cook until light brown
- Add the onion/fish/okra mixture to the manioc leaves + water with bouillon cube and peanut butter
- Cook the whole lot on a not-too-high flame for about 30 minutes and stir often (to prevent leaves from sticking to the bottom of the pan)
- Add chilli (be careful not to dice this as your sauce will become too spicy!), salt, pepper and red palm oil and stir well and let it cook for about 10-15 minutes (check if the water quanity is enough)
- Serve with steamed/boiled rice, fried plantains and a little salad
This sauce is to be eaten with rice and is perfect on a hot summer day!
Next recipe in November.
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