Saka Saka (Congolese Pounded Cassava Leaves)

Ingredients

• 4 cups pounded cassava leaves
• 1/2 cup ground peanuts
• 1 onion, chopped
• 2 tbsp palm oil
• 1/2 lb smoked fish, flaked (optional)
• 1 eggplant, diced
• Salt to taste

Instructions

1. 1Simmer the pounded cassava leaves in water for 40-45 minutes until very tender.
2. 2Heat palm oil in a pan and sauté the onion until soft.
3. 3Add the eggplant and cook until softened.
4. 4Stir in the ground peanuts with a splash of water to form a paste.
5. 5Drain the cooked cassava leaves and add them to the pan along with the smoked fish, if using.
6. 6Simmer together 10-15 minutes, stirring occasionally, until well combined.
7. 7Season with salt and serve with fufu or rice.

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