Updated: Dec 11, 2018
500g cassava leaves already pounded
One clove garlic, minced
200ml palm oil
1 leek finely chopped
100g onion, chopped
1 sweet green pepper chopped
1 courgette chopped
1 eggplant (peeled, cubed, rinsed, and salted)
2 MAGGI Pondu tablets
Piece of dried, salted or smoked fish
1 can of sardines
Put the boiled cassava leaves into a large pot.
Add all the remaining ingredients to the greens and bring to a boil, then reduce heat and simmer; do not stir.
Simmer until the water is mostly gone and the greens are cooked to a pulp.
Serve as a side dish with a chicken, meat, or fish main course, with Baton de Manioc or rice.